Dump-and-Bake Chicken Tzatziki Casserole
500kcal
Ingredients
Main 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
Method
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar casserole dish.
- In the prepared dish, add the uncooked rice and spread it evenly across the bottom.
- Pour the chicken broth over the rice, ensuring that the rice is well-submerged.
- Evenly distribute the cooked chicken over the rice layer.
- Scatter the diced cucumber, chopped red onion, halved grape tomatoes, and sliced Kalamata olives on top of the chicken.
Assembly
- In a mixing bowl, combine the tzatziki sauce with garlic powder, dried oregano, salt, and pepper. Mix well.
- Spread the tzatziki sauce mixture evenly over the vegetables and chicken, making sure everything is covered.
- Sprinkle the crumbled feta cheese across the top of the casserole.
Baking
- 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.
- Remove the foil and bake for an additional 10 minutes, or until the feta cheese is slightly golden.
- Let the casserole cool for a few minutes, then garnish with chopped fresh parsley before serving.
Nutrition
Serving1gCalories500kcalCarbohydrates45gProtein30gFat20gSaturated Fat10gSodium800mgFiber3gSugar5g
Notes
Tips & Variations: You can swap out the chicken for turkey or shrimp, and use brown rice instead. Add extra vegetables like bell peppers or spinach for added nutrition. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.