This Dump-and-Bake Chicken Tzatziki Casserole is one of those weeknight heroes that feels far fancier than the effort required. I first put this together on a busy week between work and kid activities when I had a container of leftover roast chicken and a jar of tzatziki that needed using. It quickly became a favorite because it marries bright, fresh Mediterranean flavors—cucumber, olive, tomato, fresh parsley—with comforting, hands-off baked rice and tender chicken. The contrast between cool, herbed tzatziki and warm, slightly crisped feta on top is what makes this dish memorable.

What I love most is how adaptable the dish is: it travels beautifully to potlucks, reheats well for lunches, and even fits into a make-ahead plan for busy evenings. The texture is layered and satisfying—soft rice cooked in savory broth, juicy chicken, crisp little pops of tomato, and the creamy tang of tzatziki melding into the rice as it bakes. Every spoonful delivers a little crunchy feta edge, a fresh cucumber note, and the savory perfume of oregano and garlic. It’s a balanced, family-friendly casserole with Mediterranean flair that’s become a regular in my rotation.

Ingredients

• Cooked chicken: 2 cups, shredded or diced. Use leftover roast chicken or a rotisserie bird for best flavor; dark and white meat both work. Shredded chicken integrates into the rice for even bites.
• Uncooked white rice: 1 cup. Long-grain white rice provides a light, separate grain after baking; rinse briefly if you prefer less surface starch.
• Chicken broth: 2 cups. Use low-sodium if possible so you can adjust salt later; broth is the cooking liquid that seasons the rice throughout baking.
• Cucumber: 1 cup, diced (about one medium cucumber). Peel or leave the skin on depending on preference; seed if the cucumber is seedy to reduce moisture.
• Red onion: 1/2 cup, finely chopped. Mildly sharp raw onion brightens the dish; soak briefly in cold water if you prefer a gentler bite.
• Grape tomatoes: 1 cup, halved. Small, sweet tomatoes add juicy pockets of acidity that balance the creamy tzatziki and salty feta.
• Kalamata olives: 1/2 cup, pitted and sliced. These give a briny, savory depth—rinse lightly if they are very oily or salty.
• Greek-style tzatziki: 1 cup. Use a quality store-bought tzatziki or homemade plain yogurt-based sauce with cucumber, garlic, lemon and dill for fresher flavor.
• Garlic powder: 1 teaspoon. Provides a gentle, evenly distributed garlic flavor without the risk of burning.
• Dried oregano: 1 teaspoon. Classic Mediterranean herb that pairs perfectly with tzatziki and feta.
• Salt and pepper: To taste—start with 1/2 teaspoon salt and 1/4 teaspoon black pepper and adjust after baking if needed.
• Feta cheese: 1 cup, crumbled. Use a tangy, block-style feta for the best texture and flavor when baked.
• Fresh parsley: 2 tablespoons, chopped for garnish. Adds a fresh herbal finish and bright color before serving.

Instructions

Step 1 — Preheat and prepare dish: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of oil or nonstick spray to prevent sticking and make cleanup easier. A glass or ceramic dish works well because it heats evenly and helps the rice cook through without burning. Step 2 — Layer the rice and broth: Spread 1 cup uncooked white rice evenly across the bottom of the prepared dish. Pour 2 cups chicken broth slowly over the rice, ensuring the rice is submerged and evenly distributed. Tap the dish to level the rice so cooking is uniform. Step 3 — Add the chicken: Evenly distribute 2 cups of shredded or diced cooked chicken over the rice layer. If your chicken is cold from the fridge, allow a short stand at room temperature so the interior heats evenly during baking. The pre-cooked protein doesn't need long to warm through. Step 4 — Scatter the vegetables and olives: Scatter 1 cup diced cucumber, 1/2 cup finely chopped red onion, 1 cup halved grape tomatoes, and 1/2 cup sliced Kalamata olives on top of the chicken. Arrange them in an even layer so each serving gets a balance of textures and flavors. Step 5 — Prepare the tzatziki topping: In a medium bowl, mix 1 cup Greek-style tzatziki with 1 teaspoon garlic powder, 1 teaspoon dried oregano, and salt and pepper to taste. Stir until smooth—the seasoning helps the tzatziki infuse into the rice as it bakes and prevents the topping from tasting muted. Step 6 — Top with sauce and cheese: Spread the seasoned tzatziki mixture evenly over the vegetable and chicken layers so the surface is mostly covered. Sprinkle 1 cup crumbled feta cheese across the top in an even layer; the cheese will brown lightly and add a salty, tangy crust. Step 7 — Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is tender and has absorbed the broth. You should see the liquid mostly absorbed and steam escaping when you lift the foil. Step 8 — Finish uncovered: Remove the foil and bake an additional 10 minutes to allow the feta to turn slightly golden and the top to develop subtle texture. Let the casserole rest 5 minutes after removing from the oven to help the rice set, then garnish with 2 tablespoons chopped fresh parsley just before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the portion and microwave for 2–3 minutes, stirring halfway to distribute heat. For oven reheating, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. For freezing, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight and reheat as directed. Containers with tight seals or heavy-duty freezer bags help prevent freezer burn and preserve flavor.

Ingredient Substitutions

If you don’t have tzatziki, substitute 1 cup plain Greek yogurt mixed with 1/2 cup grated peeled cucumber (squeeze out excess moisture), 1 tablespoon lemon juice, 1 garlic clove minced, and a pinch of salt and dill. For a dairy-free version, try a dairy-free yogurt alternative and skip or replace feta with a sprinkle of toasted pine nuts and extra olives for savory richness. If you prefer a spicier finish, stir 1/4 teaspoon crushed red pepper into the tzatziki mixture. For a whole-grain option, substitute parboiled brown rice but increase broth and baking time as noted above.

Serving Suggestions

Serve the casserole with a crisp green salad dressed in lemon vinaigrette to complement the creamy tzatziki. Warm pita or flatbread makes a nice accompaniment for scooping, and a simple side of roasted zucchini or steamed green beans adds color. Garnish with extra parsley, a drizzle of olive oil, or a few torn mint leaves for a fresher finish. This dish works well for casual family dinners, potlucks, or a relaxed weekend brunch with a side of sliced fruit.

Cultural Background

This casserole is inspired by Mediterranean and Greek flavors: tzatziki, feta and Kalamata olives are staples in Greek cuisine. While not a traditional Greek casserole, combining these elements into a baked one-dish meal reflects the modern kitchen’s tendency to blend classic regional flavors with convenient techniques. It pays homage to the bright, herb-forward palate of the region while adapting to the busy rhythms of contemporary home cooking.

Seasonal Adaptations

In summer, use garden-ripened tomatoes and Persian cucumbers for pronounced freshness and reduced seed moisture. In winter, substitute vine-ripened tomatoes with oven-roasted cherry tomatoes for concentrated sweetness and use jarred roasted peppers for color. Add seasonal herbs—summer mint and dill are excellent, while in cooler months, preserved lemon or a splash of white wine in the broth adds depth.

Meal Prep Tips

Assemble the casserole in the baking dish up to a day ahead; cover tightly and refrigerate. Remove from fridge 20–30 minutes before baking to temper the ingredients, then add 10–15 minutes to the covered baking time. Portion into meal prep containers once cooled for easy lunches—reheat in the microwave and finish with a spoonful of fresh tzatziki and chopped parsley to revive freshness.

This Dump-and-Bake Chicken Tzatziki Casserole brings bright Mediterranean notes to a simple, comforting one-dish meal. It’s forgiving, family-friendly, and adaptable—encouraging you to make it your own with different vegetables, herbs, or proteins. I hope it becomes one of those reliable dishes you reach for when you want something satisfying without fuss.