Dump-and-Bake Chicken Tzatziki Casserole
This casserole combines tender chicken, creamy tzatziki, and fluffy rice for a Mediterranean meal that's quick and easy to make.
Ingredients
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 cup tzatziki sauce store-bought or homemade
- 1 medium cucumber sliced thinly for garnish, optional
- ½ cup crumbled feta cheese
- ½ cup chopped fresh parsley or dill for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Spread the uncooked rice evenly in the baking dish.
- Pour in the chicken broth, ensuring the rice is completely submerged.
- Scatter the chicken pieces on top of the rice.
- Sprinkle the garlic powder, onion powder, oregano, and paprika evenly over the chicken.
- Spoon the tzatziki sauce over the chicken, spreading it gently to ensure the chicken is well-coated.
- Cover the dish tightly with aluminum foil and bake for 35-40 minutes.
- Remove the casserole from the oven and let it sit for 5 minutes. Garnish with crumbled feta, parsley or dill, and cucumber slices.
Notes
Use a meat thermometer to ensure chicken reaches 165°F for perfect doneness. You can easily double the recipe for a larger crowd or for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.