Greek-Style Chicken Casserole

READY IN: 1hr 10mins
Recipe by Irmgard

This makes a wonderful meal served with a green salad and some crusty bread to mop up the sauce. If you don't have any feta, it is just as good made with mozzarella.

Top Review by Andrea-Oz

My taste-buds thank you! Absolutely delicious, and so, so easy! I had some feta to use up, and I love kalamata olives, so gave this recipe a try. DH was disappointed to see how little there was (4 serves), looks like I'll be making double or triple next time.

Ingredients Nutrition


  1. Separate the chicken legs at the joints; wipe dry.
  2. In a Dutch oven, heat the oil over medium-high heat; saute the chicken until browned all over, 8 to 10 minutes. Set aside.
  3. Pour off all but 2 tablespoons of the fat.
  4. Add the onion and garlic; cook for about 3 minutes or until softened.
  5. Stir in the tomatoes.
  6. Add the tomato sauce, wine, salt, sugar, oregano and pepper; bring to a boil.
  7. Reduce the heat and simmer, uncovered, for 5 to 10 minutes or until thickened.
  8. Return the chicken to the pan; cover and cook over medium-low heat for 15 to 20 minutes or until the juices run clear when the chicken is pierced.
  9. Meanwhile, in a large pot of boiling salted water, cook the macaroni for about 8 minutes or until al dente; drain.
  10. Stir the macaroni and olives into the chicken mixture.
  11. Sprinkle with the feta and parsley; bake in a 425 degree F oven for 10 to 15 minutes or until the feta has melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a