Description
This dump-and-bake casserole combines tender chicken, vibrant veggies, and zesty tzatziki all baked together for a satisfying meal. Perfect for busy weeknights!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup Greek-style tzatziki sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Spread uncooked rice evenly in the dish.
- Pour chicken broth over rice until submerged.
- Add cooked chicken evenly over rice.
- Scatter cucumber, red onion, tomatoes, and olives on top.
- Mix tzatziki with garlic powder, oregano, salt, and pepper.
- Spread tzatziki mixture evenly over casserole.
- Sprinkle feta cheese on top.
- Cover with foil and bake 45 minutes.
- Remove foil and bake 10 minutes until golden.
- Rest 5 minutes and garnish with parsley before serving.
Notes
- Marinate chicken with lemon juice, olive oil, and oregano for deeper flavor.
- Use brown rice and increase cooking time if preferred.
- Substitute Greek yogurt for tzatziki and add cucumber and dill.
- Serve with warm pita bread for a complete meal.
- Assemble ahead and refrigerate overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg