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.
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.