Greek Chicken Casserole

READY IN: 1hr 20mins
Recipe by Patty Mae

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.

Top Review by ktomich29

FAIRLY good flavor, but I was disappointed in the texture. It was almost like a souffle. Very eggy. Could be better with more cream as a sauce.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
  5. Add the drained spinach and tomato mixture and stir until thoroughly combined.
  6. Pour into a greased 3-quart casserole dish.
  7. Season chicken with salt, pepper, and herbs; place on top of spinach.
  8. Top with reserved tomato mixture.
  9. Sprinkle with reserved feta and Parmesan.
  10. Bake for about 1 hour or until chicken is done.
  11. Let sit about 10 minutes before serving.

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