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Creamy Dump and Bake Chicken Tzatziki Casserole Made Easy

This creamy casserole with tender chicken and fluffy rice is a weeknight favorite, featuring Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 cup long-grain white rice The base of the casserole, providing texture and heartiness; brown rice is a good substitute but needs extra cooking time.
  • 1.5 cups low-sodium chicken broth Ensures the rice is moist and flavorful; using low-sodium helps control the saltiness of the dish.
  • 1.5 lbs boneless, skinless chicken breasts This primary protein ensures tenderness; you can swap for boneless skinless thighs if you desire extra juiciness.
For the Seasoning
  • 1 tsp garlic powder Adds a savory depth to every bite.
  • 1 tsp onion powder Enhances flavor complexity with every scoop.
  • 1 tsp dried oregano This herb captures the essence of Mediterranean cuisine.
  • 0.5 tsp paprika Contributes a gentle spice and a beautiful color.
For the Creamy Finish
  • 1 cup tzatziki sauce The key ingredient that makes this casserole creamy and tangy; choose store-bought or homemade options with fresh ingredients.
  • 0.5 cup crumbled feta cheese Adds richness and a touch of saltiness to the dish.
  • 0.5 cup chopped fresh parsley or dill This garnish brightens up the dish with fresh flavors.
  • 1 medium cucumber, thinly sliced (optional) This delicious addition provides a refreshing crunch, complementing the warm casserole.

Equipment

  • 9x13 inch baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Layer 1 cup of uncooked long-grain white rice in the dish, then add 1.5 cups of low-sodium chicken broth over the rice.
  3. Place 1.5 lbs of boneless, skinless chicken breasts on top of the rice. Season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and 0.5 tsp paprika.
  4. Spoon 1 cup of tzatziki sauce over the chicken, spreading it gently to cover all pieces.
  5. Cover the dish tightly with foil and bake for 35-40 minutes, until the chicken is cooked and rice is tender.
  6. If excess liquid remains, uncover and bake for an additional 5-10 minutes to firm up the casserole.
  7. Let rest for 5 minutes before serving, garnished with 0.5 cup crumbled feta cheese and fresh herbs. Optionally, add thinly sliced cucumbers.

Notes

For added flavor, mix lemon zest into the tzatziki before baking. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.