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Spinach Greek Chicken Casserole

Spinach Greek Chicken Casserole in a 9x13 baking dish with golden melted mozzarella and crumbled feta on top
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A hearty one-dish Greek-inspired casserole packed with shredded chicken, spinach, rotini pasta, kalamata olives, and a rich tomato sauce – topped with golden feta and melted mozzarella. Ready in just 40 minutes.

Ingredients

Scale
  • 10 oz rotini pasta (Barilla recommended)
  • 5 cups cooked chicken, shredded or cut into 1-inch chunks
  • 32 oz tomato sauce (Hunt’s recommended)
  • 14 oz diced tomatoes
  • 12 oz fresh spinach
  • 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
  • 3/4 cup feta cheese, crumbled into small chunks
  • 1 cup shredded mozzarella cheese (Sargento recommended)

Instructions

  1. Preheat oven to 400 degrees F and lightly grease a 9×13-inch baking dish. Dice red onion and green pepper, slice kalamata olives into 1/4-inch rounds, mince garlic, and crumble feta before starting the pasta.
  2. Bring a large pot of salted water to a full boil and cook rotini until just al dente, about 9 to 10 minutes. Drain well but do not rinse. Set aside to cool slightly.
  3. In a large mixing bowl, combine tomato sauce, diced tomatoes, shredded chicken, spinach, red onion, green pepper, and minced garlic. Add basil, oregano, and red pepper flakes and stir well to distribute seasonings evenly.
  4. Fold in the cooked rotini and sliced kalamata olives. Mix until everything is evenly coated in the tomato sauce.
  5. Pour mixture into the prepared baking dish and spread into an even layer. Scatter crumbled feta evenly across the top, then follow with an even layer of shredded mozzarella.
  6. Bake at 400 degrees F for 25 minutes until cheese is melted, bubbling around the edges, and lightly golden on top. For extra browning, broil for the last 2 to 3 minutes and watch closely.
  7. Remove from oven and let rest for 3 to 5 minutes before serving to allow the casserole to set and plate cleanly.

Notes

  • Do not rinse the pasta after draining – surface starch helps bind the casserole together.
  • Rotisserie chicken saves time and adds great flavor. Use pre-cooked chicken only.
  • If using frozen spinach, thaw completely and squeeze out all excess moisture before adding.
  • Add a splash of extra tomato sauce before reheating leftovers to restore the saucy texture.

Nutrition

Find it online: https://www.benefitiany.com/spinach-greek-chicken-casserole/