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Chicken Tzatziki Casserole
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Chicken Tzatziki Casserole

This easy dump-and-bake Chicken Tzatziki Casserole is a Mediterranean-inspired dish packed with vibrant flavors. Juicy chicken, rice, zucchini, and tomatoes bake together with fragrant spices, then topped with feta, tzatziki, and pickled onions for a fresh, tangy finish. Perfect for a hassle-free weeknight meal!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 428kcal

Ingredients

For the Casserole:

  • 1.5 lbs diced chicken breast
  • 1 large zucchini grated or thinly sliced
  • ½ yellow onion diced
  • 1 pint grape tomatoes whole
  • 1½ cups basmati or long-grain rice uncooked
  • 1 lemon halved and sliced into wedges
  • ¼ cup crumbled feta cheese plus more for topping
  • 3 cups chicken stock
  • 2 tablespoons Greek seasoning see notes

Paprika Seasoning Mixture:

  • 2 teaspoons smoked paprika
  • 1 teaspoon seasoning salt
  • ½ teaspoon turmeric
  • ¼ – ½ teaspoon cayenne pepper to taste

Pickled Red Onions:

  • 1 medium red onion thinly sliced
  • ¾ cup red wine vinegar or apple cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Toppings & Serving:

Additional feta cheese

  • Pickled red onions
  • Tzatziki sauce store-bought
  • Toom garlic dip
  • Fresh parsley
  • Warm pita bread

Instructions

Make the Seasoning Mix:

  • In a small bowl, mix the smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside.

Pickle the Red Onions:

  • In a heat-safe bowl, combine vinegar, sugar, and salt. Microwave for 45 seconds or until the sugar dissolves.
  • Add the sliced red onions, ensuring they are fully submerged. Cover and refrigerate until ready to use.

Assemble the Casserole:

  • Preheat oven to 375°F (190°C).
  • In a 9×13-inch casserole dish, add diced chicken. Sprinkle with half the paprika mixture and 1 tablespoon of Greek seasoning. Toss to coat and spread evenly.
  • Sprinkle rice evenly over the chicken, then add zucchini and grape tomatoes.
  • In a measuring cup or bowl, whisk together chicken stock, remaining paprika mixture, and 1 tablespoon of Greek seasoning.
  • Pour the seasoned broth over the casserole. Sprinkle ¼ cup feta on top and arrange lemon wedges over the dish.

Bake the Casserole:

  • Cover tightly with foil and bake for 40 minutes.
  • Remove the foil and bake for another 10-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in a few spots to check doneness.

Add Toppings & Serve:

  • Fluff the casserole and remove the cooked lemon wedges if desired.
  • Taste and adjust seasoning with salt and pepper.
  • Garnish with extra feta, pickled red onions, parsley, tzatziki, and garlic dip.
  • Serve warm with pita bread.

Notes

Enhance the Flavor: Swap some of the chicken stock for white wine for extra depth.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Serving Tip: Pairs well with a side salad or roasted vegetables.