Sometimes the best meals come from looking at what is already in the cupboard instead of making a trip to the grocery store. This Mediterranean chicken casserole from the pantry is exactly that kind of meal. With a few canned goods, pasta, some herbs from the spice rack, and a single chicken breast, you can turn everyday ingredients into a comforting dinner with bright Mediterranean flavors.

One of the advantages of cooking a Mediterranean chicken casserole from the pantry is how flexible it is. Pantry staples like canned artichokes, corn, potatoes, and condensed soup form a creamy base that turns into a satisfying baked dish. The pasta gives it structure, while the chicken provides protein and heartiness for a simple two‑person dinner.

The Mediterranean flavor profile comes from a combination of oregano, za’atar, and lemon powder. These spices work together to add herbal brightness and a subtle citrus note that cuts through the richness of the casserole. Artichokes reinforce the Mediterranean theme, while feta cheese baked on top brings a tangy, salty finish.

Another reason this Mediterranean chicken casserole from the pantry works so well is that it stretches small amounts of protein. A single half chicken breast becomes plenty when it’s shredded and mixed with pasta and vegetables. This makes the recipe ideal for weeknights when you want something comforting without using a lot of ingredients.

Finally, this dish proves that pantry cooking doesn’t have to be boring. By leaning into Mediterranean herbs and finishing the casserole with feta cheese, you create a flavorful baked pasta that feels intentional rather than improvised. The result is a creamy, lemony casserole that feels both rustic and satisfying.

Alphabetical Shopping List

• Artichoke hearts (canned)
• Black pepper
• Boneless skinless chicken breast
• Corn (canned)
• Cream of chicken soup
• Cream of mushroom soup
• Feta cheese
• Garlic powder
• Lemon powder
• Medium shell pasta
• Oregano
• Olive oil
• Potatoes (canned diced)
• Salt
• Za’atar

Ingredients for Mediterranean Chicken Casserole from the Pantry (In Order of Use)

1. ½ large chicken breast, butterflied
2. 1 teaspoon olive oil
3. ½ teaspoon salt
4. ½ teaspoon oregano
5. Pinch black pepper
6. Pinch lemon powder
7. 1 cup medium shell pasta (dry)
8. ½ can cream of chicken soup
9. ¼ can cream of mushroom soup
10. ½ cup corn, drained
11. ½ cup diced potatoes, drained
12. ½ cup artichoke hearts, chopped
13. ½ teaspoon za’atar
14. 2–3 tablespoons water or milk
15. ¼ cup crumbled feta cheese

Instructions

1. Cook the Chicken

Preheat your air fryer to 360°F.
Rub the butterflied chicken breast with olive oil, salt, oregano, black pepper, and lemon powder.

Air fry for 8–10 minutes, flipping halfway through, until cooked through.
Let rest 5 minutes, then shred using a shredding tool or two forks.

2. Cook the Pasta

Bring a pot of salted water to a boil and cook the pasta shells 2 minutes less than the package instructions.
Drain and set aside.

3. Build the Casserole Base

In a mixing bowl combine:

• Cooked pasta
• Shredded chicken
• Cream of chicken soup
• Cream of mushroom soup
• Corn
• Diced potatoes
• Artichokes
• Za’atar
• Water or milk

Mix until creamy and evenly combined.

4. Assemble the Casserole

Preheat oven to 350°F.

Transfer the mixture to a small casserole dish.
Spread evenly and sprinkle crumbled feta cheese over the top.

5. Bake

Bake for 20–25 minutes until bubbling and lightly golden on top.

Let rest 5 minutes before serving.