Delicious Dump-and-Bake Chicken Tzatziki Casserole served in a baking dish

Dump-and-Bake Chicken Tzatziki Casserole Quick and Easy

12 janvier 2026 par Chef Hanna Zest

Introduction

This dump-and-bake casserole turns leftover chicken, store-bought tzatziki, and pantry rice into a fast, flavor-packed weeknight dinner. It’s low-effort: assemble in a baking dish, cover, and let the oven do the work while you handle something else. The recipe is forgiving on quantities and perfect for busy nights or meal prep. If you love simple casserole wins, also check out this French Onion Chicken Orzo Casserole for another no-fuss option.

Dump-and-Bake Chicken Tzatziki Casserole

Why This Recipe Works

This casserole works because it layers ingredients that cook evenly without stirring. Uncooked rice absorbs chicken broth as it bakes, so you skip pre-cooking a grain and still get fluffy rice. Using cooked chicken saves time and keeps the meat tender rather than drying it in the oven. The quick tzatziki mix delivers garlic and herb notes that bloom during baking, marrying the Mediterranean flavors. Minimal prep means fewer dishes and a faster transfer to the table. It’s a one-dish solution that feels fresh thanks to cucumber, tomatoes, and olives added before baking.

Flavor and Texture

Bright, tangy tzatziki balances salty feta and briny Kalamata olives for a classic Greek profile. Cucumber and grape tomatoes provide crisp, fresh bites that contrast the soft baked rice and chicken. The feta melts just enough to get creamy and slightly golden when baked uncovered at the end. Dried oregano and garlic powder layer in savory depth without overpowering the yogurt base. Overall, you get a pleasing mix of creaminess, light acidity, and Mediterranean saltiness in every spoonful.

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

Step by Step Instructions

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

Quick Tips and Shortcuts

Use rotisserie chicken to save more time and add rich flavor with zero cooking. Swap quick-cook rice if you’re in a hurry, but reduce liquid slightly and check early to avoid mush. If tzatziki is thick, thin it with a splash of broth for better coverage without diluting flavor. Toast some pita or warm flatbreads while the casserole finishes for an easy side. For a protein boost, fold in canned chickpeas before baking for extra texture and heartiness, and see how well this pairs with speedy stir-fry ideas like 20-minute Mongolian Chicken for back-to-back quick dinners.

Storage and Meal Prep

Cool completely before refrigerating in an airtight container; it will keep 2 to 3 days. Reheat gently in the oven or microwave with a splash of broth to revive the rice. This casserole freezes well—portion into meal containers, freeze up to 3 months, and thaw overnight before reheating. Add fresh parsley and a squeeze of lemon after reheating to brighten flavors.

Short Closing Note

This Dump-and-Bake Chicken Tzatziki Casserole is made for busy schedules and simple ingredients. It’s the kind of recipe that feels special with minimal effort.

Conclusion

For another take on chicken and tzatziki-style flavors, you can compare techniques and variations with the original Chicken Tzatziki Casserole – Bad Batch Baking recipe.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.