Dump-and-Bake Chicken Tzatziki Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Meet the Dump and Bake Chicken Tzatziki Casserole a lazy weeknight hero that looks fancy and tastes like you actually planned dinner. It kind of hits Greek takeout vibes without the guilt or the extra delivery fees.

Want a one dish wonder that requires almost no babysitting Yes please This casserole is perfect when you are juggling life homework or a Netflix marathon. If you ever wondered how to get comfort food that actually feels light and fresh this is your answer. And if you want a twist on how you cook your chicken try this air fryer chicken and vegetables recipe for an alternate prep method air fryer chicken and vegetables.

Why This Recipe is Awesome

• It is stupid simple. Dump stuff in a dish and let the oven do all the heavy lifting. Seriously idiot proof even I did not mess it up.
• You get crunchy veggies creamy tzatziki tangy feta and tender chicken all in one pan. It is like a Greek salad that decided to move in with rice and never leave.
• It feeds a crowd or gives you tasty leftovers for days. Meal prep win.
• It is flexible. Want more heat more herbs or a carb swap No problem. If you like bold flavors you could pair this vibe with a spicy salad like a buffalo chopped chicken salad for extra attitude buffalo chopped chicken salad.

Ingredients You’ll Need

• 2 cups cooked chicken shredded or diced because lazy shredding is a valid life choice
• 1 cup uncooked white rice plain and unassuming
• 2 cups chicken broth use low sodium if you are watching salt or just want to control the drama
• 1 cup cucumber diced keep the skin if you want crunch
• 1/2 cup red onion finely chopped tears optional but real
• 1 cup grape tomatoes halved little bursts of summer
• 1/2 cup Kalamata olives pitted and sliced dramatic and salty
• 1 cup Greek style tzatziki sauce cool and creamy
• 1 teaspoon garlic powder because garlic fresh or powder both love you
• 1 teaspoon dried oregano ancestral Greek vibes
• Salt and pepper to taste do not be shy with the pepper
• 1 cup feta cheese crumbled the feta makes everything feel bougie
• 2 tablespoons fresh parsley chopped for garnish because looks matter

Step-by-Step Instructions

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.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie move. The oven needs to be ready or the rice will sulk.
• Using too little liquid and expecting rice to cook by osmosis. It will not.
• Overloading the dish with raw vegetables that leak too much water and make things mushy. Chop sensible portions.
• Skipping the fresh parsley garnish because presentation matters even if you are feeding yourself.
• Leaving the foil on for the final bake time or you will miss that little golden feta perfection.
• Under seasoning the tzatziki mix taste it and adjust now reward later.

Alternatives & Substitutions

• Swap the white rice for brown rice if you want a nuttier texture. Note brown rice takes longer so par cook it a bit first or increase bake time by 15 20 minutes. IMO brown rice is worth the extra time if you like fiber.
• No cooked chicken No problem use rotisserie chicken or shred leftovers. You can even use chickpeas for a vegetarian twist. I will not judge.
• Want more herbs Toss in fresh dill or mint with the tzatziki for brightness. Dill is basically made for tzatziki.
• No Kalamata olives Try green olives or capers for briny notes. Capers bring a punch.
• Tzatziki not available Greek yogurt mixed with grated cucumber garlic and a squeeze of lemon works fine. Quick and easy DIY style.
• Short on feta Swap for a milder crumbly cheese or sprinkle less if you prefer less tang.
• Want extra crisp top Add a quick broil for 2 3 minutes at the end but watch it like a hawk because cheese goes from golden to charred fast.

Try pairing this dish with a creamy pasta for a totally different cheat day vibe check out my cheesy chicken bacon pasta comfort food heaven if you want an indulgent sidekick cheesy chicken bacon pasta comfort food heaven.

FAQ

Q What if I only have instant rice Can I use it here
A You can but instant rice cooks faster and might get mushy during the long bake. If using instant rice reduce the liquid a touch and check for doneness earlier. Trust your instincts and taste test early.

Q Can I make this gluten free
A Yes this recipe is naturally gluten free as long as your tzatziki and broth do not contain hidden gluten. Read labels or make your own to be safe.

Q Can I use raw chicken instead of cooked chicken
A You could but raw chicken means the rice may finish before the chicken reaches a safe internal temperature. Cook the chicken first or cut it very small and check temperature with a thermometer. I prefer pre cooked for simplicity.

Q Will this reheat well
A Yes reheat in the oven or microwave. Cover with foil when reheating in the oven to keep the moisture and avoid drying out the chicken.

Q Can I make this ahead of time and bake later
A Absolutely assemble it and keep it in the fridge for a day before baking. Let it sit at room temperature for a few minutes before popping it in the oven for even cooking.

Q How spicy is this recipe
A Not spicy by design. It leans bright tangy and savory. Add red pepper flakes or a drizzle of hot sauce if you want heat.

Q Can I freeze leftovers
A You can freeze portions but the texture of cucumbers may change after thawing. Consider removing fresh cucumber and tomatoes before freezing and add fresh when reheating.

Final Thoughts

Alright you made it to the end which means you are ready to level up weeknight dinner. This casserole is an easy flex of flavor and practicality. You get fresh creamy and savory layers with almost zero fuss. Pro tip give the tzatziki mixture a taste before you spread it adjust garlic and salt like you mean it.

Now go impress someone or hey impress yourself You earned a delicious casserole and zero cleanup drama. Fry a pita warm some olives whatever makes you feel bougie.

Conclusion

If you want another take on this exact concept or a curated variation check out this take on Chicken Tzatziki Casserole for extra ideas Chicken Tzatziki Casserole – Bad Batch Baking.

Dump and Bake Chicken Tzatziki Casserole

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• Author: admin
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A lazy weeknight hero that combines crunchy veggies, creamy tzatziki, tangy feta, and tender chicken in one dish.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking 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.
8. Sprinkle the crumbled feta cheese across the top.
9. Cover the dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the feta cheese is slightly golden.
11. Garnish with chopped fresh parsley before serving.

Notes

Perfect for meal prep and can be customized with different toppings or sides.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg

Keywords: chicken casserole, easy dinner, Greek food, healthy comfort food, one dish meal