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A creamy Mediterranean chicken and rice casserole topped with fresh cucumber and feta cheese in a white baking dish.
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Dump-and-Bake Chicken Tzatziki Casserole

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 425kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups long -grain white rice, uncooked
  • 2.5 cups low -sodium chicken broth
  • 1 cup plain Greek yogurt
  • 1 cup English cucumber, grated and squeezed dry
  • 3 cloves garlic , minced
  • 1 tablespoon dried dill
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.5 cup red onion, finely diced
  • 0.5 cup feta cheese, crumbled

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Spread the uncooked rice evenly across the bottom of the baking dish.
  • In a separate bowl, whisk together the chicken broth, lemon juice, minced garlic, salt, and pepper.
  • Place the cubed chicken and diced red onion over the rice layer.
  • Pour the broth mixture over the chicken and rice, ensuring all rice is submerged.
  • Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
  • Remove from the oven and let rest covered for 5 minutes.
  • In a small bowl, combine the Greek yogurt, squeezed cucumber, and dried dill.
  • Gently fold the yogurt mixture and crumbled feta cheese into the warm casserole until creamy and well-combined.