Dump-and-Bake Chicken Tzatziki Casserole

Why You’ll Love This Recipe

I love how easy this recipe is—everything goes into one dish, no pre-cooking required. The tzatziki sauce brings a refreshing tang that blends beautifully with creamy Greek yogurt, herbs, and juicy tomatoes. It’s warm, comforting, and still feels light and fresh, especially with the cucumber and feta added just before serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb boneless, skinless chicken breast, cubed
• 1 cup uncooked long-grain white rice
• 1½ cups chicken broth
• 1 cup plain Greek yogurt
• ½ cup store-bought or homemade tzatziki sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup crumbled feta cheese
• Fresh dill or parsley, for garnish (optional)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In the baking dish, I add uncooked rice, chicken broth, Greek yogurt, tzatziki sauce, olive oil, garlic powder, oregano, salt, and pepper. I stir everything until well combined.

3. I add the cubed chicken and stir again to make sure it’s coated evenly in the mixture.

4. I cover the dish tightly with foil and bake for 45–50 minutes, until the rice is tender and the chicken is fully cooked.

5. I remove the foil, scatter the cucumber, cherry tomatoes, and red onion across the top, and sprinkle with crumbled feta.

6. I return the dish to the oven, uncovered, for 5–10 minutes to gently warm the toppings.

7. I garnish with fresh dill or parsley before serving, if I want to add a pop of green.

Servings and timing

This recipe makes 6 servings.
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories: 385 kcal per serving

Variations

• I swap chicken breast for boneless thighs if I want a richer flavor.

• I use homemade tzatziki with extra garlic and dill for more punch.

• I stir in kalamata olives before serving for a briny finish.

• I replace white rice with basmati or long-grain brown rice (just adjust liquid and cooking time slightly).

• I toss in spinach or kale during the final 10 minutes of baking for added greens.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat individual portions in the microwave or oven until warmed through. The rice and sauce hold up well, and I sometimes add a fresh squeeze of lemon before serving again.

FAQs

Can I use pre-cooked chicken or rice?

Yes—but I reduce the baking time and liquid. I add just enough broth to keep things moist and bake uncovered for about 20–25 minutes until heated through.

Is this casserole gluten-free?

Yes—as long as my tzatziki sauce and broth are gluten-free, the entire recipe is naturally gluten-free.

What kind of rice works best?

I use long-grain white rice, but jasmine or basmati also work well. I avoid instant rice—it cooks too fast and may become mushy.

Can I make this ahead of time?

Absolutely. I assemble the dish up to the baking step and refrigerate it. When I’m ready, I bake as directed, adding a few extra minutes since it starts cold.

How do I make it vegetarian?

I substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth.

Conclusion

This Dump-and-Bake Chicken Tzatziki Casserole brings together the convenience of a one-pan meal with the vibrant flavors of the Mediterranean. Creamy, herby, and loaded with tender chicken and veggies, it’s a refreshing twist on comfort food that I reach for again and again. I hope it makes your weeknight dinners just as easy and delicious!