Quick Dump & Bake Chicken Tzatziki Casserole (Print Version)
Easy dump and bake chicken tzatziki casserole. Enjoy a flavorful, high-protein meal with tender chicken, rice, and creamy Greek-inspired sauce.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Greek
# Ingredients:
→ Casserole Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 1/2 cups uncooked orzo pasta
03 -
3 cups low-sodium chicken broth
→ Creamy Tzatziki Swirl
04 -
1 1/2 cups full-fat plain Greek yogurt
05 -
1 cup grated English cucumber, squeezed dry
06 -
4 cloves garlic, minced
07 -
1/4 cup fresh dill, chopped
08 -
2 tbsp fresh lemon juice
→ Mediterranean Medley
09 -
1 1/2 cups cherry tomatoes, halved
10 -
1/2 small red onion, thinly sliced
→ Savory Greek Accents
11 -
2 tbsp extra virgin olive oil
12 -
3/4 cup crumbled feta cheese
13 -
1/2 cup pitted Kalamata olives, halved
14 -
1 tsp dried oregano
15 -
Salt and pepper to taste
16 -
Pinch of fresh dill or parsley, for garnish
# Instructions:
01 -
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. In the prepared dish, combine 1.5 lbs boneless, skinless chicken thighs, 1.5 cups uncooked orzo pasta, 3 cups low-sodium chicken broth, 2 tbsp extra virgin olive oil, 1 tsp dried oregano, and season with salt and pepper to taste. Stir well to coat all ingredients.
02 -
Evenly scatter 1.5 cups cherry tomatoes (halved) and 1/2 small red onion (thinly sliced) over the chicken and orzo mixture. This forms the vibrant base for your Quick Dump and Bake Chicken Tzatziki Casserole.
03 -
Cover the dish tightly with foil and bake for 25 minutes. The orzo should be mostly cooked and the chicken nearly done, absorbing much of the broth. This initial bake ensures a tender foundation for your casserole.
04 -
While the casserole bakes, in a medium bowl, whisk together 1.5 cups full-fat plain Greek yogurt, 1 cup grated English cucumber (squeezed dry), 4 cloves garlic (minced), 1/4 cup fresh dill (chopped), and 2 tbsp fresh lemon juice.
05 -
Remove casserole from oven. Uncover and gently swirl the prepared tzatziki mixture into the hot casserole. Top with 3/4 cup crumbled feta cheese and 1/2 cup pitted Kalamata olives (halved). Return to oven, uncovered, for another 10 minutes, or until bubbly and feta is slightly golden. This completes your Quick Dump and Bake Chicken Tzatziki Casserole.
06 -
Let the Quick Dump and Bake Chicken Tzatziki Casserole rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly. Garnish with a pinch of fresh dill or parsley, if desired.
# Notes:
01 -
For a lighter version, you can use boneless, skinless chicken breast cut into 1-inch pieces. Adjust baking time slightly if needed to ensure chicken is cooked through.
02 -
Leftovers of this Quick Dump and Bake Chicken Tzatziki Casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
03 -
Serving suggestion: This casserole is a complete meal on its own, but pairs wonderfully with a simple green salad or warm pita bread for scooping.
04 -
Ensure you squeeze the grated English cucumber very dry before adding it to the tzatziki mixture; this prevents the casserole from becoming watery.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large bowl
03 -
Grater
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 543 kcal
Total Fat: 26 g
Total Carbohydrate: 37 g
Protein: 40 g