Chicken Rice Feta Casserole

This creamy chicken rice and feta casserole brings together tender chicken with fluffy rice and a tangy cheese topping for a cozy all-in-one dinner. The gentle Mediterranean flavors are balanced by sweet onions, peppers, and a hint of herbs. Whether you need an easy weeknight solution or a dish to make ahead for guests, it always feels homey and satisfying.

The first time I made this, I just needed to clear out leftover chicken and old feta but my family demanded it again the next week. It is now a birthday-night favorite for my youngest.

Ingredients

• Cooked chicken breast: Gives body and protein tender shreds make every bite hearty. Always choose for juicy free-range or leftover roast if you can
• Long-grain white rice: Gives light fluffy texture so the casserole does not get dense. Choose fresh not parboiled grains
• Feta cheese: Crumbled for big creamy tang. Look for blocks in brine not pre-crumbled for fullest flavor
• Whole milk: Helps bind everything into a soft custardy base. Use full fat for best richness
• Sour cream: Adds signature tang and creamy consistency. High-quality full fat is worth it here
• Shredded mozzarella: Adds gooey melt without overpowering. Choose fresh or block cheese not pre-shredded blends
• Onion: For sweetness and savory depth. Freshly chopped is best for flavor
• Garlic: Boosts aromatic notes. Fresh cloves make a difference compared to jarred
• Baby spinach: Gives emerald color and a subtle earthiness. Use bright green leaves with no wilting
• Red bell pepper: Adds sweetness and color. Look for firm glossy peppers
• Chicken broth: Brings moisture and flavor to the rice as it bakes. A good homemade or low-sodium boxed broth makes a difference especially for gluten-free needs
• Dried oregano and thyme: Create Mediterranean warmth. Use the freshest dried herbs you have
• Black pepper and salt: Balance all flavors. Taste as you go and use flaky salt if possible

Optional Topping

• Breadcrumbs: For crunch on top go for homemade or panko if you want extra crisp
• Olive oil: For richness and helps browning use a fruity extra-virgin oil

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 375 degrees Fahrenheit making sure the rack is centered. Grease the casserole dish lightly so ingredients will not stick later

Cook Aromatics:

Place a large skillet on medium heat. Add a drizzle of olive oil and sauté chopped onion and bell pepper for four to five minutes so they just soften and become fragrant. Stir in minced garlic. Cook for another minute to let the aroma bloom but do not let it brown

Wilt Spinach:

Add chopped spinach to the skillet. Gently stir for about one minute until the leaves wilt. Immediately take skillet off the heat so the leaves stay bright and fresh

Combine Main Mixture:

In a big bowl combine the cooked chicken uncooked rice sautéed vegetables crumbled feta shredded mozzarella dried oregano thyme salt and black pepper. Toss thoroughly to evenly mix the cheese herbs and grains

Mix Wet Ingredients:

In a separate bowl whisk together the whole milk sour cream and chicken broth until totally smooth. This will make a creamy liquid base to help the rice cook and the dish hold together

Assemble and Fill Dish:

Pour the milk mixture over the chicken and rice mixture. Stir until everything is combined so no dry rice remains. Pour into the greased casserole dish and smooth the surface with a spoon

Prepare and Add Topping:

If using the breadcrumb topping toss breadcrumbs with olive oil until every crumb glistens. Sprinkle evenly on top of the casserole for texture

Bake:

Cover your casserole tightly with foil to keep moisture inside. Bake for 30 minutes so the rice begins to steam and soften. Remove the foil and bake for an additional 15 minutes until you see bubbling edges and a golden top

Rest and Serve:

Take the casserole out and let it rest for five to ten minutes so it sets before you slice or spoon it out. The resting helps the flavors mingle and lets extra liquid absorb so servings come out neat

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You Must Know

• Packed with protein and whole grains
• Freezes and reheats beautifully for future meals
• Naturally gluten-free if you use gluten-free stock and breadcrumbs

Feta is always my favorite part its creamy saltiness wakes up the other flavors so no bite tastes flat. My older daughter calls this "the cozy cheese casserole" and always sneaks extra feta crumbles on top.

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Storage Tips

Let leftovers cool to room temperature then transfer to a lidded container. Refrigerate for up to four days. For longer storage portion the casserole and freeze for up to two months. Reheat straight from the fridge in the oven at three hundred fifty degrees until piping hot for the crispiest texture or microwave individual servings for quick lunches.

Ingredient Substitutions

Swap in leftover cooked turkey for chicken with no extra steps. If you only have brown rice add ten minutes to baking time and be sure the casserole is bubbling and the grains are fully tender. For a lighter version use low-fat milk and Greek yogurt instead of whole milk and sour cream but the dish will be less creamy.

Serving Suggestions

I like to serve this casserole with a sharp green salad on the side and crusty bread for dipping. It also pairs well with roasted veggies or a simple cucumber tomato salad. For a crowd make a double batch in two smaller pans so you can bake one now and freeze the other.

A Bit of History

The idea of combining rice chicken and tangy cheese in a single baking dish draws from Greek and Eastern Mediterranean homes where casseroles are both festive and practical. Feta’s bold saltiness is a classic way to bring brightness to rich family dishes and many versions include local greens or fresh herbs picked from backyard gardens.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Brown rice can be used, but will require a longer baking time and additional broth to ensure it cooks through.

→ What other cheeses work well in this casserole?

You can substitute or combine feta and mozzarella with cheeses like Monterey Jack or cheddar for different flavor profiles.

→ How do I make this casserole gluten-free?

Use gluten-free chicken broth and substitute gluten-free breadcrumbs or omit them entirely for a gluten-free meal.

→ Can the dish be prepared ahead of time?

You can assemble the casserole a day in advance, refrigerate it, and bake just before serving. Allow extra baking time if starting cold.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven or microwave until thoroughly warmed.