1 hr 20 mins
Patty Mae's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350°F.
- 2Place 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.
- 3Reserve 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.
- 4Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
- 5Add the drained spinach and tomato mixture and stir until thoroughly combined.
- 6Pour into a greased 3-quart casserole dish.
- 7Season chicken with salt, pepper, and herbs; place on top of spinach.
- 8Top with reserved tomato mixture.
- 9Sprinkle with reserved feta and Parmesan.
- 10Bake for about 1 hour or until chicken is done.
- 11Let sit about 10 minutes before serving.
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Nutritional Facts for Greek Chicken Casserole
Serving Size: 1 (340 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 405.7
- Calories from Fat 208
- Total Fat 23.1 g
- Saturated Fat 11.3 g
- Cholesterol 191.8 mg
- Sodium 777.6 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 3.7 g
- Sugars 4.0 g
- Protein 41.1 g
The following items or measurements are not included: