Dinner

Dump-and-Bake Chicken Tzatziki Casserole Recipe

Name: Dump-and-Bake Chicken Tzatziki Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 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 feta cheese, crumbled; 2 tablespoons fresh parsley, chopped for garnish; 1 cup Greek-style tzatziki sauce; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper, to taste

ByJulian Dempsey January 5, 2026January 5, 2026

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Introduction

This Dump-and-Bake Chicken Tzatziki Casserole combines tender chicken, fresh vegetables, and creamy tzatziki sauce into one easy, flavorful dish. With minimal prep and a hands-off baking method, it’s perfect for busy weeknights or casual gatherings. Enjoy a comforting Mediterranean-inspired meal all in one pan.

The dish is presented in a white bowl resting on a white marbled surface. It has a base layer of golden-brown baked mixture, with a slightly crispy and bubbly texture, visible around the edges. On top, there is a generous layer of creamy white sauce, spread unevenly to allow the browned base to show through. This is decorated with chopped green cucumber pieces, halved cherry tomatoes showcasing bright red interiors, and whole dark purple olives. There are also thin slices of red onion scattered across, adding detail with their light purple color and translucent texture. Finely chopped fresh green herbs are sprinkled over everything, adding a fresh touch and contrast to the rich colors below. The overall look is colorful, fresh, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar casserole dish.
Step 2: Add the uncooked rice to the prepared dish and spread it evenly across the bottom.
Step 3: Pour the chicken broth over the rice, making sure the rice is submerged.
Step 4: Evenly distribute the cooked chicken over the rice layer.
Step 5: Scatter the diced cucumber, chopped red onion, halved grape tomatoes, and sliced Kalamata olives on top of the chicken.
Step 6: In a bowl, combine the tzatziki sauce with garlic powder, dried oregano, salt, and pepper.
Step 7: Spread the tzatziki sauce mixture evenly over the vegetables and chicken, covering everything well.
Step 8: Sprinkle the crumbled feta cheese across the top.
Step 9: Cover the dish with aluminum foil and bake for 45 minutes, or until the rice is fully cooked and the chicken is heated through.
Step 10: Remove the foil and bake for an additional 10 minutes, until the feta cheese is slightly golden.
Step 11: Let the casserole cool for a few minutes, then garnish with chopped fresh parsley before serving.

Tips & Variations

Use brown rice instead of white rice, but increase baking time and broth accordingly to cook thoroughly.
Swap cooked shredded turkey or beef for chicken to change up the protein.
Add chopped fresh dill to the tzatziki sauce for an extra burst of herbal flavor.
Use low-fat tzatziki and feta to lighten the dish without sacrificing taste.
Try adding a handful of spinach or kale with the vegetables for added greens.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For best texture, avoid reheating multiple times. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a baked dish in a white bowl showing golden brown crispy layers of cooked cauliflower at the base, topped with a creamy white yogurt-like sauce spread unevenly across the surface. On top, there are scattered chopped bright green cucumbers, vibrant cherry tomato halves in red, dark purple whole olives, and thin slices of light purple red onion, all sprinkled with fresh chopped green herbs. The colors and textures are rich and vibrant, making the dish look fresh and hearty, set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice instead of uncooked rice?

This recipe requires using uncooked rice so it cooks properly in the casserole. Using pre-cooked rice will result in a soggy dish since it won’t absorb the broth as intended.

Is it necessary to cover the casserole with foil while baking?

Covering with foil helps the rice cook evenly while keeping moisture sealed in. Removing the foil near the end allows the feta cheese to brown nicely without drying out the casserole.