Effortless Dump-and-Bake Chicken Tzatziki Casserole: Your New Favorite (Print Version)
How to make Dump-and-Bake Chicken Tzatziki Casserole with tender chicken and creamy tzatziki sauce that's perfect for busy weeknights.
# Recipe Info:
Prep Time: 15-20 Minutes minutes
Cook Time: 25-35 Minutes minutes
Total Time: 40 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Poultry
# Ingredients:
→ Main Components
01 -
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1.5 cups uncooked long-grain white rice
03 -
1.5 cups plain full-fat Greek yogurt
04 -
1 large English cucumber, grated and squeezed dry
05 -
1 large lemon, juiced
06 -
2 cups low-sodium chicken broth
→ Flavor Builders
07 -
4 cloves garlic, minced
08 -
1/4 cup fresh dill, chopped
09 -
2 tablespoons extra virgin olive oil
10 -
1/2 small red onion, finely diced
11 -
1/2 cup crumbled feta cheese
→ Seasonings
12 -
1 teaspoon dried oregano
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon freshly ground black pepper
→ Garnish & Toppings
15 -
2 tablespoons fresh parsley, chopped
16 -
1/4 cup pitted Kalamata olives, halved
# Instructions:
01 -
Grate and squeeze your cucumber dry, then combine it with Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, oregano, salt, and pepper. This creates the creamy, vibrant base for your Dump-and-Bake Chicken Tzatziki Casserole. Set aside half for later.
02 -
In a 9x13 inch baking dish, combine uncooked rice, chicken broth, chicken thighs cut into pieces, and diced red onion. Now, add *half* of your prepared tzatziki mixture to this. Stir everything well to ensure even distribution.
03 -
Gently mix all ingredients in the baking dish until the chicken and rice are thoroughly coated with the tzatziki and broth. Ensure the rice is mostly submerged to cook properly. This crucial step guarantees a flavorful and moist Dump-and-Bake Chicken Tzatziki Casserole.
04 -
Cover the baking dish tightly with foil. Bake at 375°F (190°C) for 25-35 minutes, or until the rice is tender and the chicken is cooked through to 165°F. The steam will work its magic, creating a perfectly cooked meal.
05 -
Once baked, remove the casserole from the oven. Stir in the remaining tzatziki mixture and generously crumble feta cheese over the top. Let it rest for 5 minutes, allowing the flavors to meld beautifully and the sauce to thicken slightly.
06 -
Garnish your warm Dump-and-Bake Chicken Tzatziki Casserole with fresh chopped parsley and halved Kalamata olives. Serve immediately with a side salad or warm pita bread for a complete and satisfying Greek-inspired weeknight dinner.
# Notes:
01 -
Thoroughly squeeze grated cucumber dry to prevent watery tzatziki sauce, ensuring essential creaminess.
02 -
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days; discard if any off-smell.
03 -
Chicken breast can substitute thighs, but may result in a slightly drier casserole; adjust cooking time to prevent overcooking.
04 -
Serve this comforting casserole warm, garnished with parsley and olives, alongside a crisp salad or warm pita bread.
05 -
Prep tzatziki base and cut chicken a day ahead, storing separately; assemble just before baking for best texture.
# Tools You'll Need:
01 -
Oven
02 -
9x13 inch baking dish
03 -
large mixing bowls
04 -
measuring cups
05 -
measuring spoons
06 -
grater
07 -
clean kitchen towel or sturdy paper towels
08 -
cutting board
09 -
chef's knife
10 -
lemon juicer
11 -
garlic press
12 -
spatula or large spoon
13 -
foil
14 -
meat thermometer
15 -
airtight containers
# Nutrition Facts (Per Serving):
Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 28g