Dump and Bake Chicken Tzatziki Casserole

This dump and bake chicken tzatziki casserole brings the bright, refreshing flavors of Greek cuisine to your dinner table with almost no effort required. Fresh cucumber, tangy tzatziki sauce, and tender chicken come together in one dish that goes straight from prep to oven without any precooking or sautéing. Ready in 55 minutes with just 10 minutes of hands-on work, this casserole transforms simple ingredients into a Mediterranean-inspired dinner that feels special enough for guests but easy enough for a Tuesday night.

The creamy tzatziki sauce infuses both the rice and chicken with garlic, lemon, and dill flavors as everything bakes together. With the protein from chicken and feta, this casserole delivers satisfaction without feeling heavy or overly rich.

Why You’ll Love This Chicken Tzatziki Casserole

The dump and bake method means you literally add everything to the baking dish raw and let the oven do all the work. No browning chicken, no precooking rice, no multiple pans to wash. This approach makes getting dinner on the table remarkably simple, even on your busiest days.

The tzatziki sauce serves double duty as both seasoning and cooking liquid, creating a creamy base that keeps the chicken moist and flavors the rice perfectly. As the casserole bakes, the cucumber releases moisture while the tzatziki melds with the chicken broth, creating a sauce that’s tangy, garlicky, and absolutely delicious.

Fresh cucumber added at the end provides a cool, crisp contrast to the warm, creamy casserole. This textural element keeps the dish from being one-note and adds that authentic Greek salad feeling. The feta cheese and Kalamata olives bring briny, salty notes that balance the mild chicken and rice.

This casserole reheats beautifully and actually tastes even better the next day once the flavors have had time to develop. The Mediterranean ingredients make it feel light and fresh rather than heavy, even though it’s a complete, filling meal.

Ingredients for Chicken Tzatziki Casserole

I choose chicken breasts for this recipe because they stay tender when baked with liquid, but chicken thighs work equally well if you prefer darker meat. The key is cutting the chicken into uniform 1-inch cubes so they cook evenly. My approach is to partially freeze the chicken for about 15 minutes before cutting, which makes getting clean, even cubes much easier.

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 cup tzatziki sauce (store-bought or homemade)
• 1 small cucumber, diced (reserve half for topping)
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced (optional)
• Fresh dill or parsley for garnish
• Lemon wedges for serving

The quality of your tzatziki sauce makes a significant difference in the final dish. I prefer thicker, Greek yogurt-based tzatziki rather than watery versions. If you’re using store-bought, look for brands with real cucumber and visible herbs. For homemade tzatziki, grate and drain your cucumber very well to prevent excess moisture in the casserole.

Long-grain white rice works best for this recipe because it cooks in the same time as the chicken and absorbs the tzatziki-infused liquid perfectly. Jasmine or basmati rice are excellent choices. Don’t substitute instant rice, as it will turn mushy with the longer baking time required for the chicken to cook through.

For the cucumber, I use English cucumbers because they have fewer seeds and less water content than regular cucumbers. If you’re using a standard cucumber, scoop out the seeds before dicing to prevent the casserole from becoming watery. The cucumber you add before baking will soften and release its juices, while the fresh cucumber added at the end provides that crisp contrast.

How to Make Dump and Bake Chicken Tzatziki Casserole

The beauty of this recipe is in its simplicity, but there’s one critical step that can’t be skipped. Sealing the foil tightly around the edges of the dish traps steam, which is essential for cooking the rice properly. I’ve found that using heavy-duty foil and crimping it well around the edges makes all the difference between perfectly cooked rice and rice that’s still crunchy in spots.

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil. This prevents sticking and makes cleanup easier.

2. Add the uncooked rice directly to the baking dish, spreading it in an even layer across the bottom. Pour in the chicken broth and tzatziki sauce. Add the minced garlic, dried oregano, salt, and black pepper. Using a whisk or fork, stir everything together until the tzatziki sauce is completely incorporated into the broth. You want a uniform liquid mixture with no clumps of tzatziki remaining.

3. Add your cubed chicken, half of the diced cucumber, and all of the diced red onion to the dish. Stir gently to distribute the chicken and vegetables throughout the rice mixture. Make sure the chicken pieces are mostly submerged in the liquid, though some pieces sticking up is fine. Push down any rice that’s sitting on top of the liquid so it can absorb moisture during baking.

4. Cover the entire baking dish tightly with aluminum foil. Press the foil down around the edges and crimp it to create a seal. This trapped steam is what cooks the rice and keeps the chicken tender.

5. Place the covered dish in your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the rice is tender and has absorbed most of the liquid, and the chicken is cooked through to an internal temperature of 165°F. If you’re not sure, carefully peel back the foil and test a piece of chicken in the center of the dish.

6. Remove the foil carefully to avoid the burst of hot steam. Sprinkle the crumbled feta cheese and sliced Kalamata olives evenly over the top of the casserole.

7. Return the uncovered dish to the oven for an additional 5 minutes. This warms the feta and allows it to soften slightly without melting completely. The olives will also warm through, releasing some of their briny flavor.

8. Take the casserole out of the oven and immediately top it with the reserved fresh diced cucumber. Scatter fresh dill or parsley over everything for color and an extra layer of fresh herb flavor.

9. Serve the casserole warm with lemon wedges on the side. A squeeze of fresh lemon juice over each serving adds brightness and acidity that brings all the Mediterranean flavors together.

What to Serve with Chicken Tzatziki Casserole

Warm pita bread is perfect for scooping up the creamy tzatziki-flavored rice and sauce. You can brush the pita with olive oil and warm it in the oven alongside the casserole for the last few minutes of baking.

Greek Salad: A classic Greek salad with tomatoes, cucumbers, red onion, feta, and Kalamata olives dressed in olive oil and lemon juice complements the casserole without being redundant. The fresh, crisp vegetables provide textural contrast to the soft, creamy rice.

Hummus and Vegetables: Serve a bowl of creamy hummus with fresh vegetable sticks like carrots, bell peppers, and celery. This adds a light, healthy element to the meal and gives everyone something to snack on while the casserole finishes baking.

Roasted Red Peppers: Jarred or homemade roasted red peppers drizzled with olive oil and sprinkled with fresh herbs make a simple, flavorful side that enhances the Mediterranean theme.

Spanakopita: If you’re feeling ambitious, small triangles of spanakopita (spinach and feta phyllo pastries) turn this into a full Greek feast. You can use store-bought frozen spanakopita to keep things simple.

Tabbouleh: A fresh tabbouleh salad made with bulgur wheat, parsley, tomatoes, and lemon juice adds bright, herbaceous flavors and a different grain element to the meal.

Grilled Vegetables: Simple grilled or roasted zucchini, eggplant, and bell peppers seasoned with oregano and garlic continue the Mediterranean vegetable theme and add color to your plate.

Pro Tips & Variations

Use high-quality chicken broth for the best flavor, as it makes up a significant portion of the cooking liquid. Low-sodium broth gives you better control over the salt level in the finished dish. I prefer to use homemade broth when I have it, but store-bought works perfectly fine.

If you want to use brown rice instead of white rice, you’ll need to increase the liquid and baking time. Use 2.5 cups of broth and bake for 50-55 minutes covered before adding the feta. Brown rice needs more liquid and time to cook through properly.

For a lower-carb version, substitute cauliflower rice for the white rice. You’ll only need 1/2 cup of broth instead of 2 cups, and the baking time drops to 20-25 minutes covered. The casserole will be less creamy but still flavorful and satisfying.

Adding fresh spinach or kale increases the vegetable content without changing the flavor profile. Stir in 2-3 cups of fresh greens when you add the feta cheese. They’ll wilt quickly in the residual heat.

If you prefer homemade tzatziki, make it at least an hour ahead so the flavors can meld. Grate your cucumber and squeeze out as much liquid as possible before mixing it with Greek yogurt, garlic, lemon juice, dill, and olive oil. This prevents the casserole from becoming too watery.

For extra protein and a richer dish, add chickpeas along with the chicken. A 15-ounce can of drained and rinsed chickpeas boosts the protein content and adds a different texture.

Storage & Reheating Tips

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. I find that separating the fresh cucumber garnish before storing helps maintain its crispness. Add fresh cucumber when you reheat individual portions for the best texture.

Reheat portions in the microwave for 2-3 minutes, adding a tablespoon of water or chicken broth to restore moisture. Stir halfway through heating to ensure even temperature throughout. The rice absorbs liquid as it sits, so adding a bit of moisture during reheating prevents it from being dry.

For larger portions, reheat in a 350°F oven covered with foil for about 20 minutes or until heated through. This method preserves the texture better than the microwave, though it takes longer.

This casserole doesn’t freeze as well as some other casseroles due to the cucumber and tzatziki sauce, which can separate and become watery when frozen and thawed. If you must freeze it, do so before adding the feta, olives, and fresh cucumber. Freeze for up to 1 month, thaw overnight in the refrigerator, then reheat and add the toppings fresh.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work great in this recipe and stay even more moist than breasts. Cut them into similar 1-inch cubes and follow the recipe exactly as written. The cooking time remains the same.

What if I don’t have tzatziki sauce? You can make a quick substitute by mixing 1 cup of Greek yogurt with 1/4 cup grated and drained cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1 tablespoon chopped fresh dill. Let it sit for 10 minutes before using.

My rice is still crunchy after the suggested baking time. What should I do? Cover the dish again with foil and return it to the oven for another 10 minutes. Check again and continue baking in 5-minute intervals if needed. Next time, make sure your foil seal is very tight to trap all the steam.

Can I make this casserole ahead of time? You can combine all the ingredients in the baking dish up to 4 hours ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes while the oven preheats, then bake as directed, possibly adding 5 extra minutes to account for the cold start.

Is there a substitute for feta cheese? Goat cheese works well as a tangy substitute, though it’s softer than feta. You could also use cubed halloumi for a firmer texture, or skip the cheese entirely and add more olives for that salty, briny element.

This casserole proves that impressive dinners don’t require complicated techniques or extensive prep work. The combination of Mediterranean flavors creates something that feels special and intentional, even though the actual work involved is minimal. Whether you’re introducing your family to Greek flavors or just need a reliable weeknight solution, this dump and bake method delivers results that taste like you spent hours in the kitchen.