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A white baking dish filled with chicken and rice casserole topped with fresh cucumber, feta, and olives.

Dump and Bake Chicken Tzatziki Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup long -grain white rice, uncooked
  • 2 cups low -sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic , minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup English cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, finely chopped

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
  2. In the baking dish, combine the uncooked white rice, chicken broth, minced garlic, lemon juice, dried oregano, salt, and black pepper.
  3. Distribute the cubed chicken breast evenly throughout the rice and broth mixture.
  4. Cover the dish tightly with a layer of heavy-duty aluminum foil to ensure steam is trapped for proper rice hydration.
  5. Bake for 40 to 45 minutes, or until the liquid is fully absorbed and the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven and allow the casserole to rest, covered, for 5 minutes.
  7. In a separate small bowl, whisk the Greek yogurt with the fresh chopped dill.
  8. Uncover the casserole and fluff the rice with a fork, then fold in the yogurt and dill mixture until creamy.
  9. Top the casserole with the diced cucumber, crumbled feta, sliced olives, and red onion before serving.