Introduction

Remember those nights when dinner felt like a marathon? You’re exhausted, the kids are hungry, and the thought of chopping, sautéing, and washing a sink full of dishes is just too much. I’ve been there! That’s exactly why I’m so excited to share this Dump-and-Bake Chicken Tzatziki Casserole with you. It’s the kind of recipe that feels like a culinary hug – incredibly simple to throw together, bursting with fresh, bright flavors, and just downright comforting. Seriously, you just dump the ingredients in, bake, and bam! Dinner is served. It’s so easy, it practically makes itself!

Why You’ll Love This Recipe

Fast: Minimal prep means you can get this in the oven in minutes.
Easy: True dump-and-bake magic – no fancy techniques needed!
Giftable: Perfect for a new parent, a sick friend, or anyone needing a delicious meal without the fuss.
Crowd-pleasing: The savory chicken, tender rice, and creamy tzatziki are a hit with picky eaters and adults alike.

Ingredients

Gathering your ingredients is the only “hard” part about this recipe, and trust me, it’s a breeze!

1 cup long-grain white rice: The foundation of our casserole. Any long-grain white rice will work beautifully here.
1 ½ cups low-sodium chicken broth: This cooks the rice and adds a lovely savory depth. Low-sodium is a good choice so you can control the saltiness.
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces: Chicken breasts are lean and cook up tender in this dish. Bite-sized pieces ensure they cook evenly with the rice.
1 teaspoon garlic powder: For that essential savory kick that makes everything taste better.
1 teaspoon onion powder: Adds another layer of aromatic flavor without any chopping.
1 teaspoon dried oregano: Brings in a touch of Mediterranean herby goodness.
½ teaspoon paprika: For a hint of color and a subtle sweetness.
1 cup tzatziki sauce: The star of the show! This creamy, tangy sauce is what gives the casserole its signature flavor. You can use store-bought or homemade.
½ cup crumbled feta cheese: For that salty, crumbly topping that melts into pure deliciousness.
1 medium cucumber, thinly sliced (for garnish, optional): Adds a wonderful fresh crunch and cool contrast.
½ cup chopped fresh parsley or dill (for garnish): Fresh herbs always elevate a dish. Parsley or dill are perfect partners to the tzatziki.

How to Make It

Alright, let’s get this simple supper started!

Preheat your oven: First things first, get your oven warmed up to 375°F (190°C). This ensures everything bakes evenly.
Rice and Broth Base: Grab your favorite 9×13 inch baking dish. Pour in the uncooked rice, followed by the chicken broth. Give it a little stir to make sure the rice is mostly submerged.
Chicken & Seasonings: Now, toss in your bite-sized chicken pieces. Sprinkle over the garlic powder, onion powder, dried oregano, and paprika. Gently stir everything together right in the dish. You want to make sure those chicken pieces get coated in all those yummy spices!
Tzatziki Time: Dollop the tzatziki sauce all over the chicken and rice mixture. Use a spoon or spatula to spread it out as evenly as you can. It doesn’t need to be perfect, just a nice layer of creamy goodness.
Cover and Bake: This is crucial for ensuring the rice cooks perfectly and the chicken stays moist. Cover your baking dish tightly with aluminum foil. Pop it into your preheated oven and let it bake for 40-45 minutes.
Check for Doneness: After 40-45 minutes, carefully remove the foil (watch out for that steam!). Check to make sure the chicken is cooked through (no pink inside) and the rice is tender. If the rice is still a bit firm, you can add a splash more broth, re-cover, and bake for a few more minutes.
Cheesy Topping: Once everything looks cooked, sprinkle the crumbled feta cheese evenly over the top of the casserole.
Melted & Golden: Return the dish to the oven, uncovered this time, for an additional 5-7 minutes. You just want the feta to get all melty and maybe a little bit golden.
Garnish and Serve: And now for the final touch! If you’re using them, arrange those thin cucumber slices over the top and sprinkle with your fresh chopped parsley or dill. This adds such a lovely fresh element!

Substitutions & Additions

This recipe is wonderfully forgiving, and you can totally play around with it!

Chicken Thighs: If you prefer dark meat, boneless, skinless chicken thighs work beautifully and are even more forgiving.
Different Rice: While long-grain white rice is ideal for this dump-and-bake method, you could try brown rice (though it will require a longer baking time and potentially more liquid).
Veggie Boost: Feel free to stir in some chopped zucchini, bell peppers, or even spinach along with the chicken and rice for extra veggies.
Lemon Zest: A little zest from a fresh lemon mixed into the tzatziki or sprinkled on top adds a lovely bright note.
Yogurt Base: If you don’t have tzatziki sauce, you can try a mix of plain Greek yogurt with a bit of lemon juice, garlic powder, and dill, though the flavor won’t be exactly the same.

Tips for Success

A few little tricks to ensure your casserole turns out perfectly every time:

Don’t Overcrowd the Pan: Make sure your chicken pieces are cut into roughly uniform bite-sized pieces. This helps them cook at the same rate as the rice.
Tightly Covered First: The initial baking with the foil is key to cooking the rice. Make sure it’s sealed well to trap the steam.
Prep Ahead: You can totally assemble the casserole (up to step 5) a day in advance and store it, covered, in the refrigerator. Just add a few extra minutes to the initial baking time.
Test Rice Doneness: If you’re worried about the rice, you can taste a grain from the edge of the dish after the initial bake to check for tenderness.

How to Store It

Leftovers are almost as good as the original! Once the casserole has cooled slightly, cover it tightly or transfer it to an airtight container. It will keep nicely in the refrigerator for up to 3-4 days. To reheat, you can pop individual portions in the microwave or reheat the whole dish in a low oven until warmed through.

FAQs

Can I use pre-cooked rice?

This recipe is designed for uncooked rice. Using pre-cooked rice would change the liquid ratios and cooking times significantly, and you might end up with mushy rice.

What if I don’t have tzatziki sauce?

While tzatziki is key to the flavor, you can try using a plain Greek yogurt mixed with lemon juice, garlic, and dill for a similar creamy, tangy element. It won’t be identical, but it should still be delicious!

Can I make this dairy-free?

You’d need to omit the feta cheese. Some dairy-free yogurts could potentially be used in place of tzatziki if they have a suitable flavor profile, but it would significantly alter the taste.

Dump-and-Bake Chicken Tzatziki Casserole

An effortless dump-and-bake casserole featuring tender chicken, rice, and a creamy tzatziki sauce, topped with melty feta cheese. Perfect for busy weeknights.

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Prep Time 10

Cook Time 55

Servings 6 servings

Equipment

9x13 inch baking dish
aluminum foil

Ingredients

Main ingredients

1 cup long-grain white rice uncooked
1.5 cups low-sodium chicken broth
1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
0.5 teaspoon paprika
1 cup tzatziki sauce store-bought or homemade
0.5 cup crumbled feta cheese
1 medium cucumber thinly sliced, for garnish (optional)
0.5 cup chopped fresh parsley or dill for garnish

Instructions

Preheat your oven to 375°F (190°C).
Grab your favorite 9x13 inch baking dish. Pour in the uncooked rice, followed by the chicken broth. Give it a little stir to make sure the rice is mostly submerged.
Now, toss in your bite-sized chicken pieces. Sprinkle over the garlic powder, onion powder, dried oregano, and paprika. Gently stir everything together right in the dish. You want to make sure those chicken pieces get coated in all those yummy spices!
Dollop the tzatziki sauce all over the chicken and rice mixture. Use a spoon or spatula to spread it out as evenly as you can. It doesn't need to be perfect, just a nice layer of creamy goodness.
This is crucial for ensuring the rice cooks perfectly and the chicken stays moist. Cover your baking dish tightly with aluminum foil. Pop it into your preheated oven and let it bake for 40-45 minutes.
After 40-45 minutes, carefully remove the foil (watch out for that steam!). Check to make sure the chicken is cooked through (no pink inside) and the rice is tender. If the rice is still a bit firm, you can add a splash more broth, re-cover, and bake for a few more minutes.
Once everything looks cooked, sprinkle the crumbled feta cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered this time, for an additional 5-7 minutes. You just want the feta to get all melty and maybe a little bit golden.
And now for the final touch! If you're using them, arrange those thin cucumber slices over the top and sprinkle with your fresh chopped parsley or dill. This adds such a lovely fresh element!

Notes

This recipe is wonderfully forgiving. You can substitute chicken thighs for breasts, use different types of rice (adjusting baking time and liquid), or add extra vegetables like zucchini or bell peppers. A sprinkle of lemon zest on top can add a bright note.