Mediterranean Angel Chicken Rice

A creamy, comforting, and flavor-packed baked dish made with tender chicken, rice, garlic-yogurt sauce, Mediterranean herbs, and a cheesy topping with feta and mozzarella. Lightened with olive oil and elevated with fresh herbs and lemon

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 3 cups cooked rice (basmati or long grain works great)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup plain Greek yogurt
• 1/2 cup sour cream (or use more yogurt)
• 1 cup chicken stock
• Zest of 1 lemon + 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp dried thyme or basil
• Salt and black pepper, to taste
• 1/2 cup crumbled feta cheese
• 1 1/2 cups shredded mozzarella or kasseri cheese, divided
• Fresh parsley, chopped (for garnish)
• Optional: 1/4 cup chopped sun-dried tomatoes or black olives for extra Mediterranean flavor

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a baking dish with olive oil.

2. Make the creamy Mediterranean sauce:

In a saucepan over medium heat, warm the olive oil and sauté garlic until fragrant (about 1 minute).

Add Greek yogurt, sour cream, chicken stock, lemon zest and juice, oregano, thyme, salt, and pepper. Stir until smooth and gently heated (do not boil).

Mix in 1/4 cup feta cheese and 1/2 cup shredded mozzarella, stirring until partially melted into the sauce.

3. Mix the base:

In a large bowl, combine the cooked chicken, rice, and sun-dried tomatoes or olives (if using).

Pour the creamy sauce over the mixture and mix until well coated.

4. Assemble:

Transfer the mixture to your prepared baking dish.

Top with the remaining mozzarella and sprinkle the remaining feta on top.

5. Bake for 20–25 minutes, or until hot and bubbly with a lightly golden top.

6. Garnish with fresh parsley or a few more crumbles of feta before serving.