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Dump and Bake Chicken Tzatziki Casserole

Easy dump and bake chicken casserole with Greek flavors from tzatziki sauce, fresh cucumber, and feta cheese, ready in 55 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 9x13-inch baking dish
  • aluminum foil
  • whisk or fork

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In the baking dish, combine the uncooked rice, chicken broth, tzatziki sauce, minced garlic, dried oregano, salt, and pepper. Stir well until the tzatziki sauce is evenly distributed throughout the liquid.
  3. Add the cubed chicken, half of the diced cucumber, and the red onion to the dish. Stir gently to ensure the chicken and vegetables are distributed throughout and mostly submerged in the liquid.
  4. Cover the dish tightly with aluminum foil, crimping the edges to create a tight seal.
  5. Bake for 35-40 minutes, or until the rice is tender and the chicken is fully cooked through to 165°F internal temperature.
  6. Remove the foil carefully. Sprinkle the crumbled feta cheese and sliced olives (if using) evenly over the top.
  7. Return to the oven uncovered for an additional 5 minutes, or until the cheese is warmed and slightly softened.
  8. Remove from oven and top with the remaining fresh diced cucumber. Garnish with fresh dill or parsley.
  9. Serve warm with lemon wedges to squeeze over the top for brightness.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Store fresh cucumber separately and add when reheating. Reheat in microwave for 2-3 minutes with a splash of broth. Make-Ahead: Combine all ingredients in baking dish up to 4 hours ahead and refrigerate. Let sit at room temperature 15 minutes before baking. Substitutions: Use chicken thighs for juicier meat. For low-carb, use cauliflower rice with 1/2 cup broth and bake 20-25 minutes. Brown rice requires 2.5 cups broth and 50-55 minutes baking time. Make sure foil is sealed tightly to trap steam for proper rice cooking.