Spinach Greek Chicken Casserole

Spinach Greek Chicken Casserole is the kind of weeknight dinner that looks like you spent hours in the kitchen but takes just 40 minutes from start to finish. Packed with shredded chicken, vibrant spinach, kalamata olives, and a rich tomato sauce all topped with golden feta and melted mozzarella, it delivers bold Mediterranean flavors in one simple baking dish. I love how it feels indulgent but still delivers serious protein in every serving.

I still remember throwing this together on a busy Tuesday night with leftover rotisserie chicken and a can of tomatoes sitting on my counter. The smell of oregano and basil filling the kitchen while that bubbly cheese browned on top was pure comfort. This Greek chicken casserole checks every box: one dish, minimal cleanup, and crowd-pleasing flavor that even picky eaters devour. It is the kind of recipe you bookmark and actually make again.

Everything You Need to Build This Greek Casserole

I always say that great ingredients make a great casserole. A few smart choices here make a real difference in the final result. Pro tip: rotisserie chicken is your best friend for this recipe – it is pre-seasoned, tender, and saves you a full cooking step.

For the Casserole:

• 10 oz rotini pasta (Barilla is my go-to for the best al dente texture)
• 5 cups cooked chicken, shredded or cut into 1-inch chunks (rotisserie chicken works perfectly)
• 32 oz tomato sauce (Hunt’s recommended for a rich, smooth base)
• 14 oz diced tomatoes
• 12 oz fresh spinach (or frozen – see tips below)
• 1/2 cup kalamata olives, sliced into 1/4-inch rounds
• 1/4 cup red onion, finely diced
• 1/4 cup green pepper, diced into 1/2-inch pieces
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes

For the Topping:

• 3/4 cup feta cheese, crumbled into small chunks (the tangier the better)
• 1 cup shredded mozzarella cheese (Sargento melts beautifully and evenly)

Personal tip: Always crumble your feta by hand into chunky, uneven pieces rather than fine crumbles. Those bigger pockets give you intense bursts of briny flavor throughout every serving of this Spinach Greek Chicken Casserole.

How to Make Spinach Greek Chicken Casserole Step by Step

I recommend prepping all your vegetables and cheese before the pasta water even hits the stove. That one habit makes the whole assembly flow smoothly and keeps everything at the right temperature.

Step 1 – Preheat and Prep: Preheat your oven to 400 degrees F and lightly grease a 9×13-inch baking dish. While it heats up, dice your 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 into chunky pieces. Having everything ready before the pasta cooks prevents anything from sitting too long and getting soggy.

Step 2 – Cook the Pasta: Bring a large pot of well-salted water to a full boil and add the rotini. Cook according to package directions until just al dente, about 9 to 10 minutes. Drain thoroughly in a colander but do not rinse the pasta. That surface starch is what helps everything bind together into a cohesive, sliceable casserole. Set aside to cool slightly while you mix the filling.

Step 3 – Mix the Filling: In a large mixing bowl, combine the tomato sauce, diced tomatoes, shredded chicken, spinach, red onion, green pepper, and minced garlic. Add the dried basil, dried oregano, and red pepper flakes, then stir well so the seasonings are evenly distributed. Fold in the cooked rotini and sliced kalamata olives last, mixing until every piece is coated in that rich, herby tomato sauce. The spinach will look like a lot at first but it wilts down during baking.

Step 4 – Assemble the Casserole: Pour the entire filling mixture into the prepared 9×13-inch baking dish and spread it out into an even layer from edge to edge. Scatter the crumbled feta evenly across the top first, then follow with an even layer of shredded mozzarella over everything. This layering gives you the tang of feta underneath with a smooth, golden melt on top.

Step 5 – Bake and Rest: Bake at 400 degrees F for 25 minutes, or until the cheese is fully melted, bubbling around the edges, and lightly golden on top. Remove from the oven and let the casserole rest for 3 to 5 minutes before serving. This short rest lets everything set so each scoop holds its shape cleanly on the plate. For extra golden cheese, broil for the last 2 to 3 minutes and watch it closely to prevent burning.

The Best Sides for Spinach Greek Chicken Casserole

This casserole pairs wonderfully with light, fresh sides that balance its bold, savory flavors. Here are the best sides for Spinach Greek Chicken Casserole that round out the meal.

Simple Green Salad with Lemon Vinaigrette: The bright acidity of a lemon dressing cuts right through the richness of the tomato sauce and melted cheese, keeping every bite feeling fresh and balanced.

Warm Pita Bread: Soft, pillowy pita is perfect for scooping up the saucy filling and adds a satisfying, bread-forward element that makes the meal feel more complete.

Greek Salad with Cucumber and Extra Feta: A classic Greek salad echoes the Mediterranean flavors already in the casserole and adds welcome crunch and coolness alongside the warm, cheesy dish.

Roasted Vegetables: A simple tray of roasted zucchini, bell peppers, or broccoli adds color, extra fiber, and a slightly caramelized sweetness that pairs beautifully with the herby tomato base.

More Greek and Mediterranean Recipes You Will Love

If this Spinach Greek Chicken Casserole hit the spot, there are plenty of bold Mediterranean flavors waiting in the kitchen. The Greek Chicken Pasta Salad makes a perfect lighter companion dish or next-day lunch, while the Greek Chicken with Lemon and Feta delivers that same bright, tangy profile in a simple skillet format.

For more one-dish dinners the whole table will enjoy, the hearty French Onion Chicken Orzo Casserole is a cozy baked favorite with deep, savory flavor, and the Mediterranean Chicken with Lemons and Olives brings the same kalamata olive-forward taste to a quick stovetop meal. Any of these pair wonderfully alongside warm pita or a crisp green salad.

Storing and Reheating Your Greek Chicken Casserole

This Spinach Greek Chicken Casserole stores and reheats well, making it one of the best choices for weekly meal prep.

Leftovers keep covered in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat in the oven, cover the dish with foil and warm at 350 degrees F for 15 to 20 minutes until heated through. For a single serving, microwave in 1 to 2 minute intervals until hot all the way through.

I recommend adding a small splash of water or extra tomato sauce before reheating if the casserole looks a little dry. It revives the texture quickly and makes it taste freshly made.

Frequently Asked Questions About This Recipe

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