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Dump-and-Bake Chicken Tzatziki Casserole

Dump-and-Bake Chicken Tzatziki Casserole

This Dump-and-Bake Chicken Tzatziki Casserole is a simple, flavorful weeknight meal that brings the bright flavors of the Mediterranean to your kitchen without the fuss. The magic is in its simplicity: uncooked rice, chicken, and a savory lemon-herb broth are baked together until tender and juicy. The warm, savory casserole is then topped with cool, creamy tzatziki, crisp cucumber, and salty feta for a satisfying contrast of temperatures and textures.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups long-grain white rice, uncooked
  • 3 cups chicken broth, low-sodium
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 small yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 teaspoons dried oregano
  • 1 teaspoon dried dill
  • ½ teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons olive oil
  • 1 cup prepared tzatziki sauce
  • ½ cup crumbled feta cheese
  • ½ English cucumber, chopped
  • Fresh dill, for garnish

Equipment

  • 9x13-inch baking dish
  • aluminum foil

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. In the prepared baking dish, "dump" in the uncooked rice, chicken broth, chopped onion, minced garlic, lemon juice and zest, dried oregano, dried dill, salt, and pepper. Give it all a good stir to combine everything evenly.
  3. Scatter the cubed chicken evenly over the rice mixture. Gently press the pieces into the liquid so they are partially submerged. Drizzle the top with olive oil.
  4. Cover the baking dish tightly with aluminum foil. This is the most important step! A tight seal traps the steam, which is what cooks the rice perfectly. Bake for 45 minutes.
  5. After 45 minutes, carefully remove the foil. The rice should have absorbed most of the liquid. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the chicken is cooked through and the top is lightly golden.
  6. Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows the rice to finish steaming and set up. Fluff the rice gently with a fork. Serve warm, topped generously with crumbled feta, chopped cucumber, a big dollop of tzatziki, and a sprinkle of fresh dill.

Notes

For more tender meat, use chicken thighs. A tight foil seal is crucial for cooking the rice; if it's still hard after baking, add ¼ to ½ cup of hot broth, re-cover tightly, and bake for another 10-15 minutes. Don't skip the 5-10 minute rest period as it allows the rice to become extra fluffy. For deeper flavor, toast the dry rice in olive oil for 2-3 minutes before adding liquids.