Greek-Style Chicken Casserole

Name: Greek-Style Chicken Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 4 chicken legs; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 onion, chopped; 1 (19 ounce) can diced tomatoes, undrained; 1 (7 1/2 ounce) can tomato sauce; 1/4 cup dry white wine; 1/4 teaspoon salt; 1/4 teaspoon granulated sugar; 1/4 teaspoon dried oregano; 1 pinch black pepper; 1 cup elbow macaroni; 12 kalamata olives, sliced; 1/2 lb feta cheese, rinsed and crumbled; 2 tablespoons fresh parsley, chopped

Submitted 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."

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Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 4

ingredients

4 chicken legs
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, chopped
1 (19 ounce) can diced tomatoes, undrained
1 (7 1/2 ounce) can tomato sauce
¹⁄₄ cup dry white wine
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon granulated sugar
¹⁄₄ teaspoon dried oregano
1 pinch black pepper
1 cup elbow macaroni
12 kalamata olives, sliced
¹⁄₂ lb feta cheese, rinsed and crumbled
2 tablespoons fresh parsley, chopped

directions

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

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Reviews

This was great! I also boneless/skinless thighs and added some chopped sun dried tomatoes and it was perfect. I'll definitely make this dish again.

KLBoyle
So scrumptious it's practically addictive! Easy, too. I added some extra garlic, canned mushrooms & some dried mushrooms, to soak up the extra tomato sauce, because the can I had was 14 oz. Then I added extra pasta, because I only had radiatore; I think it was 12 oz. I also used boneless, skinless thighs instead of legs. I will definitely be making this again! Next time, I might add a few red pepper flakes, because I like my food spicy. I might also try chicken breasts, because I prefer them to legs.

chakrates

RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

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