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A simple combination of tomatoes, garlic, chicken, feta, and spices makes for a terrific meal. Served over rice or pasta, this easy Chicken Feta Casserole is full of flavor and a family favorite!

When you’re looking for a quick weeknight dinner, this Chicken Noodle Casserole Recipe is super fast to throw together, absolutely delicious and your family will clean their plates. I was nervous about the feta with my picky crew, but it added a salty, tangy taste along with some creaminess. No one batted an eye as they all dug in!

Chicken Feta Casserole in a white bowl garnished with basil.
Table of Contents hide
1 Why You Must Make
2 Easy Chicken Casserole Recipe
3 How to Make
4 Frequently Asked Questions
5 You May Also Like:
6 Chicken Feta Casserole

Why You Must Make

I have three go-to recipes when I have feta in the fridge.  One is a Greek salad, another is chicken kebabs, and the third is this chicken feta bake.

  • If you are a garlic fan, you’ll love the spicy aroma of your kitchen while this is baking in the oven. It makes my mouth water every time it’s on the menu. 
  • After I shared this chicken casserole recipe with a friend, she made it first as written and then with shrimp the next night. It’s just that good!
  • It’s quick to throw together with a short ingredient list.
Chicken Feta Casserole from above on a white plate with a red handled fork.

Easy Chicken Casserole Recipe

I meet up with a fun group of moms a few times a year. When our boys were in elementary school, we’d get together to play euchre, but it morphed into dinner out as they graduated high school and now college. One night we exchanged easy dinner recipes. I handed out my pasta with a quick sausage sauce and took home a stack of recipe cards that included this marvelous dish.

How to Make

There are a few pans involved and some chopping and simmering, but nothing complicated. Garlic, dried oregano, and fresh basil amp up the tomato sauce while some red pepper flakes give the chicken some zing. Crumbled feta provides a creamy richness along with a subtle saltiness. All these flavors marry to make one amazing chicken and pasta casserole. I’ve served on both rice and pasta,  to rave reviews. 

  1. Heat olive oil in a large skillet. Add garlic and tomatoes and simmer as directed.
  2. Add white wine, basil, and oregano. Season with salt and pepper if desired (remember the feta can be very salty).
  3. Simmer again, then set aside.
  4. Heat more olive oil in a skillet. Add the chicken and sprinkle with red pepper flakes and salt to taste if needed.
  5. Saute until the chicken is lightly browned.
  6. Add chicken and juices to a prepared casserole dish.
  7. Top with feta, then cover with tomato sauce.
  8. Bake at 400º until thoroughly heated.
  9. Serve over rice or pasta.
Chicken Feta Casserole in a white casserole dish with a sprig of fresh basil.

Frequently Asked Questions

Why Is This Called a Casserole?

A casserole can refer to the dish a casserole is cooked in or the mixture of ingredients that are cooked in a casserole dish. The dish must be ovenproof and it typically has handles and often a lid. A casserole recipe may contain meat, vegetables, beans, rice, etc.

Can You Freeze a Casserole?

Many casseroles freeze well, but you have to be careful if they contain certain ingredients. Dairy products like some softer cheeses, eggs, and some starchy ingredients like potatoes can get mushy after they defrost. If wrapped airtight, a casserole can be frozen for three or more months. Defrost overnight in the refrigerator before baking.

Can You Use Leftover Chicken?

Yes, leftover chicken will work well. Instead of cooking for 5-10 minutes, just season the chicken and cook briefly to give it a touch of color.

You May Also Like:

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Chicken Feta Casserole in a white bowl garnished with basil
The Recipe:

Chicken Feta Casserole

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 servings

A delicious, flavorful recipe that will make your menu roster over and over again!

Ingredients

  • 1/2 cup olive oil, divided
  • 4 cups peeled cubed tomatoes (drained canned is fine)
  • 2 teaspoons minced garlic
  • 1 cup dry white wine
  • salt and pepper, to taste
  • 1/4 cup chopped fresh basil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • 6 ounces feta, crumbled
  • 6 boneless, skinless chicken breasts, sliced in strips

Instructions

  1. Heat 1/4 cup of olive oil in a large skillet. Add garlic and tomatoes. Simmer for 10 min or less.
  2. Add white wine, basil, and oregano. Season with salt and pepper if desired (remember the feta can be very salty).
  3. Simmer another 10 minutes. Set aside.
  4. Heat another 1/4 cup of olive oil in a skillet. Add the chicken and sprinkle with red pepper flakes and salt to taste.
  5. Cook 5-10 minutes, until chicken is lightly browned.
  6. Spray a large casserole dish with Pam. Add chicken and juices. Top with feta, then cover with tomato sauce.
  7. Bake at 400º for 10-20 minutes or until thoroughly heated. Serve over rice or pasta.

Notes

Adapted from my friend, Beth. Try with shrimp instead of chicken to shake things up!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 487Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 127mgSodium: 406mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 42g

HOW MUCH DID YOU LOVE THIS RECIPE?

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© Liz Berg
Cuisine: American / Category: Chicken
Chicken Feta Casserole in a white bowl with a sprig of basil
Chicken Feta Casserole in a casserole dish with a serving spoon.
Photos circa 2011. Text and photos updated 2019.