Mediterranean Chicken & Brown Rice Casserole

4.5 of 5 (94)
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 195.4
  • Total Fat: 5.0 g
  • Cholesterol: 28.7 mg
  • Sodium: 241.9 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 13.5 g

View full nutritional breakdown of Mediterranean Chicken & Brown Rice Casserole calories by ingredient


Easy to make casserole that's healthy! Easy to make casserole that's healthy!
Number of Servings: 14


    2-3 large boneless skinless chicken breasts or 6 small ones
    1.25 cups feta cheese, crumbled
    6 cups cooked brown rice
    1 10 oz package frozen spinach thawed and squeezed of excess liquid
    1 28 oz can tomatoes, diced or whole with juice (if they are whole you will have to break them up yourself)
    1/4 cup sun dried tomatoes, chopped
    4-5 garlic cloves, chopped fine
    1.5 tbsp olive oil
    1/4 cup grated romano cheese
    salt, pepper, basil, and oregano to taste


Put olive oil in large pan, cold and add garlic. Turn on heat to medium, this way the garlic flavor really comes out if you start it in a cold pan. When the garlic has started to soften, add chicken and par cook, about 3 minutes. Add can of tomatoes, turn heat on low, cover and let simmer for 20 minutes or so. Remove chicken breasts and set aside to chop up into rough bite sized pieces when they've cooled off a little bit. Add sun dried tomatoes and herbs. Add the rest of the ingredients except for the romano and mix thoroughly. Place in a large baking dish and sprinkle with grated romano. Bake for 25 minutes or until cheese is brown on top.

Makes 14.5 1 cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user JULIAKELLY.

Member Ratings For This Recipe

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    10 of 10 people found this review helpful
    A huge Hit! I have made it about 5 times so far and tweaked it a bit too.
    I often make the rice and the chicken the night before, I poach the chicken and then just shredd it. Hints: Short grain brown rice is tastiest. A big bag of fresh spinach beats frozen. Bake at 375 for @ 40 minutes at my place
    - 1/20/10

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    Very Good
    6 of 6 people found this review helpful
    I went to the olive bar at the grocery & picked up some black & green olives mixed with feta & used that in this recipe--GREAT addition. I skipped the sun dried tomatoes & used stewed NSA tomatoes; I chopped the chicken before I put it in the pan so that definitely saved some time. Wonderful recipe! - 8/22/10

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    5 of 5 people found this review helpful
    Delicious! Was so good I forgot to add the Romono cheese at the end. Used fresh spinach and it worked fine. Baked at 350 for 20 minutes at the end. My family raved and my husband said this is a "repeater!" I agree! - 1/18/10

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    4 of 4 people found this review helpful
    What temperature do we bake it on? - 1/26/09

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    3 of 3 people found this review helpful
    Really good!! Used less chicken, less rice, less olive oil, and fat free tomato basil feta. In my tracker I'm counting 8 servings as 1.5 servings of this recipe and leaving it at that. Will definitely make it again! - 2/2/10