Chicken Tzatziki Casserole
This dump-and-bake Chicken Tzatziki Casserole is an easy one-pan recipe full of vibrant flavors and tender chicken. It's fun and delicious, and it's easy enough for a busy weeknight.
Servings: 6 servings
Ingredients
- 1.5 lbs diced chicken breast
- 1 large zucchini *grated or halved then thinly sliced
- 1/2 yellow onion diced
- 1 pint grape tomatoes left whole
- 1.5 cups basmati rice or long grain uncooked
- 1 lemon halved and sliced into wedges
- 1/4 cup crumbled feta cheese plus more for topping
- 3 cups chicken stock
- 2 tablespoons Greek seasoning see recipe notes
Paprika seasoning mixture
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4 - 1/2 teaspoon cayenne pepper to your liking
Pickled red onions
- 1 medium red onion thinly sliced
- 3/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
Toppings
- feta cheese
- Toom garlic dip
- tzatziki sauce store-bought, Opaa! is my favorite brand
- parsley
- pita bread for serving
Instructions
- Mix together the seasonings and set aside (I like to do this ahead if possible).
Pickle Onions
- Add sugar, salt and vinegar in a heat-safe bowl. Microwave for 45 seconds or until the sugar dissolves. Add thinly sliced red onions into the bowl of pickling liquid, submerging them into the mixture the best you can. Cover and refrigerate until ready to use.
Assemble Casserole
- Preheat oven to 375 degrees. Add diced chicken to a 9x13 casserole dish. Sprinkle over half the paprika mixture and 1 heaping tablespoon of the Greek seasoning over the chicken. Toss to coat on all sides. Spread the chicken out evenly on the bottom of the pan.
- Pour over the rice in a single even layer. Add zucchini and tomatoes. Pour chicken stock into a large measuring cup or bowl. Whisk remaining paprika mixture and 1 tablespoon of Greek seasoning into the chicken stock. Whisk well.
- Pour the chicken stock over the casserole. Sprinkle on 1/4 cup of feta cheese and place 6-8 lemon wedges (saving the rest for later) evenly over the casserole.
Bake the Casserole
- Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake an additional 10-20 minutes or until the liquid is absorbed and rice is tender (take a bite to test). Baking time will vary depending on a few factors*, so ensure liquid is absorbed before removing from oven.
Finish with Toppings
- Fluff the casserole to evenly distribute the ingredients (remove the cooked lemons if preferred). Taste and adjust with salt and pepper if needed. Sprinkle over additional feta cheese, pickled red onions, parsley, lemon wedges, tzatziki sauce, and garlic dip.
- Serve with warmed pita bread.
Notes
Greek Seasoning
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 tsp salt Grated zucchini will blend seamlessly into the rice and be almost undetectable. Thinly slice if you prefer chunks of zucchini instead. Baking time depends on the type of pan you use, so be sure to stir the rice in a few spots to ensure the liquid has absorbed and the rice is fluffy and no longer crunchy. This recipe has not been tested on brown rice, instant rice, or other rice varieties not listed in this recipe. Be careful not to overcook the rice as it can become gummy and dense. Recipe is inspired by the seasoned mom!
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 tsp salt Grated zucchini will blend seamlessly into the rice and be almost undetectable. Thinly slice if you prefer chunks of zucchini instead. Baking time depends on the type of pan you use, so be sure to stir the rice in a few spots to ensure the liquid has absorbed and the rice is fluffy and no longer crunchy. This recipe has not been tested on brown rice, instant rice, or other rice varieties not listed in this recipe. Be careful not to overcook the rice as it can become gummy and dense. Recipe is inspired by the seasoned mom!
Nutrition
Serving: 1 serving | Calories: 428kcal | Carbohydrates: 44g | Protein: 12g | Fat: 25g | Saturated Fat: 2g | Sodium: 1091mg | Sugar: 4g