Dump-and-Bake Chicken Tzatziki Casserole

Why Make This Recipe

Dump-and-Bake Chicken Tzatziki Casserole is a delicious and easy meal. It combines the flavors of Greek cuisine with the comfort of a casserole. This recipe is great for busy weeknights because you can prepare it quickly and it requires minimal clean-up. Plus, it’s a one-dish meal, which means less washing up afterward!

How to Make Dump-and-Bake Chicken Tzatziki Casserole

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 cup grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup Greek-style tzatziki sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish.
2. In the prepared dish, add the uncooked rice and spread it evenly across the bottom.
3. Pour the chicken broth over the rice, ensuring that the rice is submerged.
4. Evenly distribute the cooked chicken over the rice.
5. Scatter the diced cucumber, chopped red onion, halved grape tomatoes, and sliced Kalamata olives on top of the chicken layer.
6. In a bowl, mix the tzatziki sauce with garlic powder, dried oregano, salt, and pepper.
7. Spread the tzatziki sauce mixture evenly over the vegetables and chicken, ensuring everything is covered.
8. Sprinkle the crumbled feta cheese across the top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is cooked and the chicken is heated through.
10. Remove the foil and bake for an additional 10 minutes, or until the feta cheese is slightly golden.
11. Let the casserole cool for a few minutes, then garnish with chopped fresh parsley before serving.

How to Serve Dump-and-Bake Chicken Tzatziki Casserole

Serve this casserole warm, directly from the oven. It goes well with a side salad or some crusty bread. You can also offer extra tzatziki sauce on the side for those who want a little more flavor.

How to Store Dump-and-Bake Chicken Tzatziki Casserole

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Dump-and-Bake Chicken Tzatziki Casserole

• If you want to add more vegetables, consider including bell peppers or spinach.
• For a spicier dish, add some crushed red pepper flakes to the tzatziki sauce mixture.
• Make sure the rice is fully submerged in broth to ensure it cooks properly.

Variation

If you prefer, you can substitute quinoa or brown rice for the white rice. Just note that cooking times may vary. You can also use turkey instead of chicken for a lighter option.

FAQs

Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great way to save time and make this casserole even easier to prepare.

Is it possible to make this dish ahead of time?
Absolutely! You can assemble the casserole a day ahead, cover it, and store it in the fridge. Bake it when you’re ready to eat.

What if I don’t have tzatziki sauce?
You can make a quick homemade version by combining yogurt, cucumber, garlic, lemon juice, and dill together. This will give you a similar flavor.

Dump-and-Bake Chicken Tzatziki Casserole

A delicious and easy Greek-inspired one-dish meal that combines chicken, rice, and tzatziki, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Casserole, Main Course

Cuisine Greek

Servings 6 servings

Ingredients

  

Casserole Base

• 2 cups cooked chicken, shredded or diced Use leftover or rotisserie chicken for convenience.
• 1 cup uncooked white rice
• 2 cups chicken broth Use low-sodium if preferred.

Vegetable Toppings

• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 cup grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced

Tzatziki Sauce Mixture

• 1 cup Greek-style tzatziki sauce Store-bought or homemade.
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper To taste.

Finishing Touches

• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped For garnish.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Spread the uncooked rice evenly across the bottom of the prepared dish.
• Pour the chicken broth over the rice, ensuring the rice is submerged.
• Evenly distribute the cooked chicken over the rice.
• Scatter the diced cucumber, chopped red onion, halved grape tomatoes, and sliced Kalamata olives on top.

Assembly

• In a bowl, mix the tzatziki sauce with garlic powder, dried oregano, salt, and pepper.
• Spread the tzatziki sauce mixture evenly over the casserole, covering the vegetables and chicken.
• Sprinkle the crumbled feta cheese on top.

Baking

• Cover the dish with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 10 minutes, until the feta cheese is slightly golden.

Serving

• Let the casserole cool for a few minutes, then garnish with chopped fresh parsley before serving.

Notes

For a spicier dish, add crushed red pepper flakes to the tzatziki sauce mixture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Keyword Casserole, Chicken Tzatziki, Dump-and-Bake, Easy Dinner, One-Dish Meal