Quick Dump-and-Bake Chicken Tzatziki Casserole (Print Version)
Quick Dump-and-Bake Chicken Tzatziki Casserole offers a flavorful, easy dinner. Enjoy tender chicken, creamy tzatziki sauce, and rice baked to perfection in one dish.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Greek
# Ingredients:
→ Casserole Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1 1/2 cups uncooked long-grain white rice
03 -
3 cups low-sodium chicken broth
04 -
2 tbsp extra virgin olive oil
05 -
1 tsp dried oregano
06 -
1 tsp sea salt
07 -
1/2 tsp black pepper
→ Tzatziki Infusion
08 -
1 1/2 cups plain Greek yogurt (2% or full-fat)
09 -
1/2 English cucumber, grated and squeezed dry
10 -
2 cloves garlic, minced
11 -
2 tbsp fresh dill, chopped
12 -
1 tbsp fresh lemon juice
→ Mediterranean Brightness
13 -
1 pint cherry tomatoes, halved
14 -
1/2 red onion, thinly sliced
15 -
1/2 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. This initial step sets the stage for your delicious Dump-and-Bake Chicken Tzatziki Casserole | Quick Dinner, ensuring even cooking and easy cleanup.
02 -
In the prepared baking dish, combine 1 1/2 lbs boneless, skinless chicken breasts (cubed), 1 1/2 cups uncooked long-grain white rice, 3 cups low-sodium chicken broth, 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Stir well to distribute ingredients evenly.
03 -
Cover the baking dish tightly with foil. Bake for 30 minutes. Remove foil and bake for an additional 5-10 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F). This ensures a perfectly cooked Dump-and-Bake Chicken Tzatziki Casserole | Quick Dinner.
04 -
While the casserole bakes, prepare the tzatziki. In a medium bowl, combine 1 1/2 cups plain Greek yogurt, 1/2 English cucumber (grated and squeezed dry), 2 cloves minced garlic, 2 tbsp fresh chopped dill, and 1 tbsp fresh lemon juice. Stir until well combined.
05 -
Once the casserole is out of the oven, immediately scatter 1 pint halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/2 cup crumbled feta cheese over the hot casserole, adding vibrant Mediterranean brightness to your Dump-and-Bake Chicken Tzatziki Casserole | Quick Dinner.
06 -
Let the casserole rest for 5 minutes before serving. Dollop generous amounts of the prepared tzatziki over each serving. Enjoy your flavorful Dump-and-Bake Chicken Tzatziki Casserole | Quick Dinner!
# Notes:
01 -
For the best tzatziki consistency, ensure you thoroughly squeeze out excess water from the grated cucumber. This prevents a watery sauce and keeps your tzatziki thick and creamy.
02 -
Feel free to substitute chicken breasts with boneless, skinless chicken thighs for extra flavor. You can also use brown rice, but increase the broth to 3 1/2 cups and baking time by 15-20 minutes.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of broth if needed.
04 -
Serve this casserole with warm pita bread for scooping, or alongside a simple green salad with a lemon-oregano vinaigrette for a complete meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
grater
03 -
mixing bowls
04 -
measuring cups and spoons
05 -
cutting board
06 -
knife
# Nutrition Facts (Per Serving):
Calories: 470 kcal
Total Fat: 12 g
Total Carbohydrate: 43 g
Protein: 47 g