Description
A simple and flavorful Dump-and-Bake Chicken Tzatziki Casserole.
Ingredients
Scale
- 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 black pepper, to taste
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread the uncooked rice evenly across the bottom of the dish.
- Pour the chicken broth over the rice, making sure the rice is fully submerged.
- Evenly layer the cooked chicken over the rice.
- Add the cucumber, red onion, grape tomatoes, and olives on top of the chicken.
- In a bowl, mix the tzatziki sauce with garlic powder, dried oregano, salt, and pepper.
- Spread the sauce evenly over the casserole.
- Sprinkle the crumbled feta cheese on top.
- Cover tightly with aluminum foil and bake for 45 minutes, until the rice is tender.
- Remove the foil and bake for an additional 10 minutes, until the top is lightly golden.
- Let rest for 5 minutes, then garnish with fresh parsley and serve.
Notes
- Marinating the chicken with lemon juice, olive oil, and oregano adds extra flavor.
- Brown rice can be used, but cooking time will need to be increased.
- Greek yogurt can replace tzatziki; add extra cucumber and dill for flavor.
- This casserole can be assembled a day ahead and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: Chicken Tzatziki Casserole, Dump-and-Bake, Easy Dinner