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This rich Toss-and-Bake Chicken Tzatziki Casserole brings Mediterranean charm to your table without much work. Juicy chicken, soft rice, and tangy tzatziki come together in a warming yet bright dish that's become my favorite for easy gatherings.
I threw this meal together during a last-minute dinner with friends when my fridge was nearly empty. It was such a success that my yogurt-hating brother-in-law grabbed another serving and begged me to write down how I made it.
What You'll Need
- Long-grain white rice: Soaks up all the tasty juices while staying nice and fluffy. Try to grab a good quality one marked specifically as "long-grain" for best outcome.
- Low-sodium chicken broth: Adds moisture and taste without too much salt. Your own homemade stuff works great but the store-bought kind is totally fine.
- Boneless skinless chicken breasts: Chopped into small chunks for quick cooking. Pick plump pieces that feel solid when you touch them.
- Garlic powder: Spreads flavor evenly through the whole dish. Don't use fresh garlic as it might burn during the long cooking time.
- Onion powder: Gives rich flavor without chunks of onion. Make sure it's not old and clumpy.
- Dried oregano: Brings that true Mediterranean kick. Rub it between your fingers first to wake up its oils.
- Paprika: Gives a gentle warmth and nice color. The sweet Hungarian kind works really well here.
- Tzatziki sauce: Acts as the creamy glue holding everything together. Grabbing some from the store saves time but making your own takes it up a notch.
- Feta cheese: Adds a sharp, creamy touch. Real Greek sheep's milk feta gives you the most genuine flavor.
- Fresh herbs: Such as parsley or dill add a pop of freshness. Just pick whatever looks good at your store.
How To Make It
- Get Ready:
- Turn your oven to 375°F and lightly coat a 9×13-inch baking dish with oil. Getting the oven hot first helps the rice cook all the way through.
- Build The Base:
- Drop one cup of uncooked rice across the bottom of your greased dish. Gently pour chicken broth over it so all the rice gets wet. This careful step means no hard, uncooked bits later.
- Add Your Meat:
- Place chicken bits in one flat layer on top of the wet rice. Spread them out evenly so they all cook at the same rate. Don't crowd them too much.
- Sprinkle Flavors:
- Dust the garlic powder, onion powder, oregano and paprika all over the chicken. Use your hands to make sure every piece gets some spice. This gives you that Mediterranean taste that makes this dish so good.
- Top With Creaminess:
- Spoon tzatziki sauce over your seasoned chicken. Use the back of your spoon to spread it into an even layer that'll melt down while cooking. Don't forget the corners since they tend to dry out first.
- Cook It Through:
- Wrap aluminum foil tightly around the edges to keep moisture in. Bake for 35 minutes, then check if it's done. The rice should be soft and chicken should hit 165°F when tested. If needed, take off the foil and cook another 5-10 minutes to soak up extra liquid.
- Add Final Touches:
- Take it out and let it sit uncovered for 5 minutes. This lets the sauce thicken up a bit. Top with crumbled feta, fresh herbs and cucumber if you want. The warm dish will slightly melt the feta, making little pools of creaminess.
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Good To Know
The tzatziki really makes this dish special. I stumbled on this combo when trying to use up extra tzatziki from the night before. Even my picky daughter who usually examines every bite for "green stuff" wanted more, which in our family is basically the highest praise possible.
Prep It Early
You can get this dish ready ahead of time quite easily. Just put everything together before the baking step, wrap it tight, and stick it in the fridge for up to a day. When you're ready to cook, just add about 10 more minutes to the cooking time since you're starting with cold food. The flavors actually get better during this waiting time, making it great for when you've got company coming and want to do the work beforehand.
Switch It Up
What's cool about this dish is how you can change it up. Want something heartier? Toss in some thawed frozen spinach (squeeze the water out first) under the chicken. You could throw in some halved cherry tomatoes, artichoke hearts, or roasted red peppers for more Mediterranean touches. If you like spicy food, sprinkle in some red pepper flakes or Aleppo pepper for heat that won't overpower the delicate tzatziki.
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What To Serve With It
This dish works great by itself, but I love pairing it with a basic Greek salad dressed with olive oil and lemon juice. Some warm pita bread is perfect for scooping up the creamy sauce. For a bigger spread, add olives, hummus, and some roasted veggies to create a Mediterranean feast that'll make your dinner guests feel like they've taken a trip to Greece.
Keeping Leftovers
Any extra helpings keep their flavor well in a sealed container in the fridge for up to 3 days. The rice actually soaks up more flavor over time, so day-two portions can taste even better than the first night. When warming it up, add a splash of broth or water to keep it moist and cover with a damp paper towel if using the microwave. For best results, heat it in a 325°F oven under foil until hot throughout, roughly 15-20 minutes.
Frequently Asked Questions
- → What’s the trick to evenly cooking rice?
Ensure the rice is completely soaked in chicken broth before baking to avoid uneven cooking.
- → Can I substitute white rice with brown rice?
Sure, but keep in mind brown rice needs extra liquid and more time in the oven.
- → How should I prep the chicken?
Slice the chicken into small chunks so it cooks evenly and serves easily.
- → Is homemade tzatziki an option?
Yes! Mix together Greek yogurt, finely grated cucumber, garlic, fresh dill, and some lemon juice for a quick version.
- → How do I store and reheat leftovers?
Seal leftovers in an airtight container in the fridge for up to 3 days. Warm them in the oven or microwave until hot.