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greek chicken casserole

Spinach Greek Chicken Casserole

Delicious Spinach Greek Chicken Casserole recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Calories: 1875
Ingredients Method

Ingredients
  

For the casserole::
  • 10 oz rotini (I always use Barilla for the best al dente texture)
  • 5 cups chicken (shredded or cut into 1-inch chunks)
  • 32 oz tomato sauce (I prefer Hunt's for its smooth consistency)
  • 14 oz diced tomatoes
  • 12 oz spinach
  • 1/2 cup kalamata olives (sliced into 1/4-inch rounds)
  • 1/4 cup red onion
  • 1/4 cup green pepper (diced into 1/2-inch pieces)
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 tsp minced garlic
  • 1/4 tsp red pepper flakes
For the topping::
  • 3/4 cup feta (crumbled into small chunks)
  • 1 cup mozzarella (I use Sargento shredded for a better melt)

Method
 

  1. Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish. While the oven heats, prepare your mise en place: dice the red onion and green pepper into small, uniform pieces, slice the kalamata olives into 1/4-inch rounds, mince the garlic, and crumble the feta cheese into small chunks. I like to have everything prepped and ready before the pasta goes in the water—it makes the final assembly much smoother and ensures nothing gets overcooked while you're chopping.
  2. Bring a large pot of salted water to a boil and add the rotini. Cook according to package directions until al dente—usually around 9-10 minutes. Drain well in a colander, but do not rinse the pasta; the starch helps it adhere to the sauce and creates a better casserole texture. Set aside to cool slightly while you prepare the sauce.
  3. In a large bowl, combine the tomato sauce, diced tomatoes, shredded chicken, spinach, and all the diced vegetables and aromatics from Step 1 (red onion, green pepper, and garlic). Add the dried basil, dried oregano, and red pepper flakes, stirring well to distribute the seasonings evenly. Fold in the cooked pasta from Step 2 and the sliced kalamata olives, mixing until everything is evenly coated and combined. This layering of flavors—from the tomato base to the herbs and finally the pasta—ensures every bite has balanced Greek flavors.
  4. Pour the entire mixture from Step 3 into the prepared 9x13 inch baking dish, spreading it evenly. Top with the crumbled feta cheese, distributing it across the surface, then sprinkle the shredded mozzarella evenly over the top. I always use a combination of both cheeses—the feta adds that authentic Greek tang while the mozzarella ensures a beautiful, even melt that holds the casserole together.
  5. Place the assembled casserole in the preheated 400°F oven and bake for 25 minutes, or until the cheese is melted and lightly golden on top. The cheese should be bubbly around the edges and the top should show light browning. Remove from the oven and let rest for 3-5 minutes before serving—this allows the casserole to set slightly and makes plating cleaner.