Best Greek Chicken Casserole With Feta And Prosciutto Recipes

GREEK CHICKEN CASSEROLE

Greek Chicken Casserole image

As we head towards the last weeks of the Zaar World Tour, I've been looking for Greek dishes that I plan to make in the near future. Lots of garlic and other good spices, this looks like a certain winner to me. As a one dish meal, it works well as a midweek meal and be suitable for reheating leftovers. If you omit the feta, this dish is suitable for the WW Core Program or you can easily count the points.

Provided by justcallmetoni

Categories One Dish Meal

Time 1h28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cups chopped onions (about 1 large)
2 tablespoons dried thyme
1 -2 teaspoon black pepper
10 garlic cloves, minced
6 cups red potatoes, unpeeled cut into 1/2 inch cubes (about 2 pounds)
2 1/2 cups green beans, cut into 1 inch pieces (about 1/2 pound)
1/4 cup water
3 tablespoons finely chopped olives
2 (14 1/2 ounce) cans diced tomatoes, undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
8 boneless skinless chicken thighs (about 1 pound)
1/2 cup crumbled reduced-fat feta cheese

Steps:

Preheat oven to 375°.
Heat olive oil in a large Dutch oven over medium heat.
Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
Cover and bake at 375° for 45 minutes.

Nutrition Facts : Calories 490.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 114.5, Sodium 642.7, Carbohydrate 66.3, Fiber 11.4, Sugar 14.4, Protein 35.8

GREEK CHICKEN CASSEROLE

Greek Chicken Casserole image

This is one of my favorite low-carb dishes. If you want to go more low fat than low carb, substitute low-fat yogurt for the heavy cream.

Provided by Patty Mae

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 medium plum tomatoes, cut in 1/4-inch cubes
1/4 cup red onion, coarsely chopped
1/4 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
3 -4 teaspoons greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
1 dash cinnamon
20 ounces frozen chopped spinach, thawed and drained
8 ounces feta cheese, crumbled
1 1/2 ounces parmesan cheese, grated
1/4 cup heavy cream
2 large eggs, beaten
1 1/2 lbs boneless skinless chicken breasts
salt and pepper, to taste

Steps:

Preheat oven to 350°F.
Place tomatoes, onions, and olives in a bowl. Season with salt, pepper, herbs, and a dash of cinnamon; drizzle with olive oil and toss to distribute evenly.
Reserve 1/4 cup of the crumbled feta, 1/4 cup of the grated Parmesan cheese, and 1/2 cup of the tomato mixture in separate dishes; set aside.
Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
Add the drained spinach and tomato mixture and stir until thoroughly combined.
Pour into a greased 3-quart casserole dish.
Season chicken with salt, pepper, and herbs; place on top of spinach.
Top with reserved tomato mixture.
Sprinkle with reserved feta and Parmesan.
Bake for about 1 hour or until chicken is done.
Let sit about 10 minutes before serving.

Nutrition Facts : Calories 405.8, Fat 23.2, SaturatedFat 11.4, Cholesterol 191.8, Sodium 777.6, Carbohydrate 9.1, Fiber 3.7, Sugar 4, Protein 41.1

GREEK CHICKEN CASSEROLE

Greek Chicken Casserole image

This greek chicken casserole is full of flavor and is a quick and easy weeknight dinner for the family.

Provided by Maggie

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1.5 cups orzo, uncooked
1 can (15oz) diced tomatoes with dried basil, garlic and oregano
6 oz feta, crumbled (about a cup)
1 big handful of fresh spinach
2 cups low sodium chicken broth
2 large chicken breasts, cubed
1 lemon, sliced
Garnish with parsley, cracked black pepper and more crumbled feta

Steps:

Preheat oven to 375F.
Cook orzo in a pot of boiling water for ~8 minutes. Once finished, drain in a mesh colander and rinse with cold water. Place it in a large bowl
In the same bowl as the orzo, add in feta, spinach and can of tomatoes. Mix to combine and pour into a casserole dish.
Pour 2 cups of chicken broth over orzo mixture in the casserole dish. Place pieces of chicken on top then add lemon slices on top of that.
Cover with aluminum foil or a lid and bake at 375F for 40 minutes.
Let the casserole sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The first time you serve it, use a slotted spoon. The juices will absorb in the fridge over time.

Nutrition Facts : ServingSize 1 scoop, Calories 376 calories, Sugar 4.3 g, Sodium 313.8 mg, Fat 9.1 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.1 g, Fiber 2.3 g, Protein 25.7 g, Cholesterol 66.6 mg