Skip to main content
Chicken Casserole with Tomatoes, Olives and Feta
Photo: Lily Banse

Chicken Casserole with Tomatoes, Olives and Feta

10 ingredients 19 steps fandom
Share this recipe

Estimated Nutrition (whole recipe, rough)

931
Calories
54g
Protein
28g
Fat
112g
Carbs

Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Feta Cheese 1 oz (28g) cheddar 113
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Black Pepper 1 tsp ground (2.3g) 6
Olive 1 large (4g) 4
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 large chicken, cut into serving pieces
  • 1 cup flour for dredging
  • salt and pepper to taste
  • ½ cup olive oil
  • ¾ lb (350 g) pearl onions, peeled but whole
  • 8 ripe tomatoes
  • water
  • 1 cup Greek cracked green olives, preferably pitted
  • 1 – 2 tbsp red wine vinegar
  • 200 g crumbled feta

Directions

1

Season the flour with salt and pepper.

2

Dredge the chicken pieces in the flour, tapping off any excess.

3

Heat the oil in a large, deep, wide skillet or dutch oven over a high flame and brown the chicken pieces, turning on all sides to cook evenly.

4

Remove the chicken from the skillet with a slotted spoon and set aside.

5

Lower the heat and add the onions.

6

Stir until wilted, about 8 minutes.

7

Add the chicken pieces back to the pot.

8

Pour in the tomatoes, salt and pepper and enough water to come about three-quarters up the way of the chicken pieces.

9

Cover and simmer over low heat for about 35 minutes.

10

Add the olives and the vinegar.

11

Sprinkle the feta into the pot, cover, and continue to cook slowly for another 10 – 15 minutes, or until the feta has melted and the chicken is so tender it is nearly falling off the bone.

12

Remove and serve.

13

Category:Cathy's Recipes

14

Category:Casserole Recipes

15

Category:Chicken Recipes

16

Category:Pearl onion Recipes

17

Category:Tomato Recipes

18

Category:Green olive Recipes

19

Category:Feta Recipes

Recipe sourced from fandom

Curious what else pairs well?

Use our flavor tools to explore molecular pairings, find substitutes, and discover novel combinations.