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Dump and Bake Chicken Tzatziki Casserole recipe
Ben Carraoli

Dump and Bake Chicken Tzatziki Casserole Recipe

I recently made this Dump-and-Bake Chicken Tzatziki Casserole, and I have to say—it’s one of the easiest and most flavorful meals I’ve ever prepared. Everything comes together in one dish, no pre-cooking required. With the creamy tzatziki, herbed chicken, and fluffy rice, it reminded me of comfort food with a healthy twist.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Calories: 400
Ingredients Method

Ingredients
  

  • Chicken and Base
  • 1.5 pounds boneless skinless chicken breasts: cut into bite-sized pieces; tender chicken absorbs flavor best when cut small.
  • 1 cup long grain white rice: don’t use instant or brown rice—it affects texture and cooking time.
  • 1.5 cups low sodium chicken broth: adds moisture and flavor while keeping sodium low.
  • Seasonings:
  • 1 teaspoon garlic powder: boosts savory depth.
  • 1 teaspoon onion powder: enhances the base flavor without needing fresh onions.
  • 1 teaspoon dried oregano: classic Greek herb for authentic taste.
  • ½ teaspoon paprika: adds warmth and a little color.
  • Toppings and Finish:
  • 1 cup tzatziki sauce: store-bought or homemade; creamy and tangy—don’t skip it!
  • ½ cup crumbled feta cheese: brings that salty creamy finish.
  • 1 medium cucumber: thinly sliced optional garnish; adds freshness and crunch.
  • ½ cup chopped parsley or dill: bright herbs for a fresh Mediterranean finish.

Method
 

  1. First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and help clean-up later.
  2. Spread the uncooked white rice across the bottom of the dish. Pour the chicken broth evenly over the rice. This forms the moist, fluffy base that cooks right in the oven.
  3. Place the bite-sized chicken pieces over the rice in a single layer. Try to leave some space between each piece. Sprinkle the garlic powder, onion powder, oregano, and paprika evenly over the chicken. Don’t skip the spices—they’re what bring the flavor!
  4. Now spoon the tzatziki sauce over the top of the chicken. Use the back of a spoon to smooth it out into a nice layer. This creamy topping locks in moisture and adds tang.
  5. Cover the dish tightly with foil and bake for 35–40 minutes. If it looks too liquidy near the end, remove the foil for the last 5–10 minutes to help the rice absorb the extra broth.
  6. Once out of the oven, let the casserole rest for 5 minutes. This helps the rice finish cooking and lets the flavors blend. Top it with crumbled feta, fresh herbs, and cucumber slices for a fresh pop.