Dump‑and‑Bake Chicken Tzatziki Casserole

I’ve crafted a casserole that brings Mediterranean flair to your table with virtually no fuss—just dump in the ingredients, bake, and enjoy a creamy, tangy, and deeply satisfying meal that I can customize and savor without stress.

Why You’ll Love This Recipe

I adore this Dump‑and‑Bake Chicken Tzatziki Casserole for so many reasons:

I love how effortless it is—just layer everything in one dish and bake.
It brings those fresh Mediterranean flavors: creamy tzatziki, tender chicken, flavorful rice.
It’s nourishing and filling—packed with protein from the chicken and wholesome starch from rice.
Whether I’m a seasoned cook or a beginner, this couldn’t be easier.
It’s meal prep magic—excellent to make ahead and reheats beautifully

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I gather everything I need:

• 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, thinly sliced for garnish (optional)

• ½ cup crumbled feta cheese

• ½ cup chopped fresh parsley or dill for garnish

Directions

I follow these steps:

1. I preheat the oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.

2. I spread the uncooked rice evenly in the dish and pour in the chicken broth, ensuring the rice is fully submerged.

3. I scatter the chicken pieces on top of the rice, then evenly sprinkle garlic powder, onion powder, oregano, and paprika over the chicken.

4. I spoon the tzatziki sauce over the chicken, gently spreading it to ensure coverage—it keeps things moist and flavorful.

5. I tightly cover the dish with foil and bake for 35–40 minutes. If needed, I remove the foil and bake for an additional 5–10 minutes to absorb any extra liquid.

6. Once done, I let it rest for 5 minutes, then garnish with crumbled feta, fresh parsley or dill, and cucumber slices for a refreshing touch.

7. I serve it warm and enjoy every delicious bite.

Servings and timing

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

• Yield: 4–6 servings

Variations

I sometimes switch things up:

• I double the recipe for larger gatherings or meal prep sessions.

• I swap white rice with brown rice or quinoa—just adjusting liquid and cooking time accordingly.

• I make my own tzatziki using Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a fresher taste.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. When reheating, I simply use the microwave or oven until warmed through.

FAQs

1. Can I make this casserole ahead of time?

Absolutely—I prepare and assemble everything, cover it, and refrigerate for up to 24 hours. Before baking, I let it sit at room temperature for about 15 minutes.

2. What other garnishes work well?

I like to experiment—olives, sun‑dried tomatoes, or even a sprinkle of za’atar adds extra Mediterranean flair.

3. Can I freeze the leftovers?

Yes—I freeze individual portions in airtight containers for up to 3 months, then reheat in the oven or microwave when ready.

4. Can I double the recipe?

Absolutely—doubling is easy and convenient, especially if I’m serving a crowd or prepping meals ahead.

5. Is this gluten-free?

Yes—as long as the tzatziki sauce is also gluten‑free, the rest of the ingredients are naturally gluten‑free.

Conclusion

I feel like this Dump‑and‑Bake Chicken Tzatziki Casserole brings Mediterranean charm straight to my table with almost no effort. It’s creamy, satisfying, and so versatile. Whether I’m feeding family or just cooking for myself, this dish always delivers. I can’t wait for you to try it with your own touch—happy baking!