Greek Style Chicken Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Chicken legs4
 Olive oil2 Tablespoon (About 25 Milliliter)
 Garlic2 Clove (10 gm), minced
 Onion1 , chopped
 Tomatoes1 Can (10 oz)
 Tomato sauce1 Can (10 oz)
 Dry white wine/Chicken stock1⁄4 Cup (4 tbs) (About 50 Milliliter)
 Salt1⁄4 Teaspoon (About 1 Milliliter)
 Granulated sugar1⁄4 Teaspoon (About 1 Milliliter)
 Dried oregano1⁄4 Teaspoon (About 1 Milliliter)
 Pepper1 Pinch
 Macaroni1 Cup (16 tbs) (About 250 Milliliter)
 Black olives12
 Feta cheese1⁄2 Pound, rinsed and crumbled (About 250 Gram)
 Chopped fresh parsley2 Tablespoon (About 25 Milliliter)


Separate chicken legs at joints; wipe dry.
In Dutch oven, heat oil over medium high heat; saute chicken until browned all over, 8 to 10 minutes.
Set aside.
Pour off all but 2 tbsp (25 mL) of the fat.
Add garlic and onion; cook for about 3 minutes or until softened.
Stir in tomatoes, breaking up with wooden spoon.
Add tomato sauce, wine, salt, sugar, oregano and pepper;ered, for 5 to 10 minutes or until thickened.
Return chicken to pan; cover and cook over medium low heat for 15 to 20 minutes or until juices run clear when chicken is pierced.
Meanwhile, in large pot of boiling salted water, cook macaroni for about 8 minutes or until tender but firm; drain.
Stir macaroni and olives into chicken mixture.
Sprinkle with feta and parsley; bake in 425°F (220°C) oven for 10 to 15 minutes or until feta has melted.