Description
This Dump-and-Bake Chicken Tzatziki Casserole is a quick and flavorful dinner option combining tender shredded chicken, creamy tzatziki sauce, and fresh vegetables baked to perfection with a touch of feta cheese. It’s a simple, hearty casserole that brings Greek-inspired flavors to your table with minimal prep and fuss.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 cup tzatziki sauce
- 1 cup cooked rice
- 1 cup diced cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
Seasoning & Finishing
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the casserole evenly.
- Combine ingredients: In a large mixing bowl, mix the shredded chicken, tzatziki sauce, cooked rice, diced cucumbers, cherry tomatoes, and crumbled feta cheese to create a flavorful and cohesive filling.
- Season and mix: Drizzle the olive oil over the mixture and add salt and pepper to taste. Stir well until all ingredients are thoroughly combined and evenly coated.
- Prepare the baking dish: Grease a baking dish to prevent sticking, then transfer the chicken mixture into it, spreading it out evenly to help it cook uniformly.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through, bubbly, and the flavors meld beautifully.
- Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes to set before serving, enhancing the texture and ease of serving.
Notes
- You can substitute cooked rice with quinoa or couscous for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For a vegetarian version, replace chicken with chickpeas or a plant-based protein.
- Add herbs like dill or parsley for extra freshness.
- To make this dish low-sodium, use reduced-sodium tzatziki and limit added salt.
