Greek Chicken Casserole

Name: Greek Chicken Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 4 medium plum tomatoes, cut in 1/4-inch cubes; 59.14 ml red onion, coarsely chopped; 59.14 ml kalamata olive, pitted and sliced; 29.58 ml olive oil; 14.78-19.71 ml greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme); 0.25 ml cinnamon; 566.99 g frozen chopped spinach, thawed and drained; 226.79 g feta cheese, crumbled; 42.52 g parmesan cheese, grated; 59.14 ml heavy cream; 2 large eggs, beaten; 680.38 g boneless skinless chicken breasts; salt and pepper, to taste

Submitted 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."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 6

ingredients

4 medium plum tomatoes, cut in 1/4-inch cubes
59.14 ml red onion, coarsely chopped
59.14 ml kalamata olive, pitted and sliced
29.58 ml olive oil
14.78-19.71 ml greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
0.25 ml cinnamon
566.99 g frozen chopped spinach, thawed and drained
226.79 g feta cheese, crumbled
42.52 g parmesan cheese, grated
59.14 ml heavy cream
2 large eggs, beaten
680.38 g boneless skinless chicken breasts
salt and pepper, to taste

directions

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

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Reviews

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.

ktomich29

RECIPE SUBMITTED BY

Patty Mae

I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make. While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well. I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent. It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it! All of the recipes I've posted here are original unless stated otherwise in the description.

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