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Chicken Tzatziki Casserole
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Chicken Tzatziki Casserole

This dump-and-bake Chicken Tzatziki Casserole is a vibrant, one-pan meal bursting with Mediterranean flavors. Tender chicken, rice, zucchini, and tomatoes bake together with fragrant spices, then finished with feta, tzatziki, and pickled onions for a fresh, tangy kick. A perfect, low-effort dish for busy weeknights!
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 halved and thinly sliced
  • ½ yellow onion diced
  • 1 pint grape tomatoes left 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, such as Opaa!
  • Toom garlic dip
  • Fresh parsley
  • Warm pita bread

Instructions

Step 1: Make the Seasoning Mix

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

Step 2: Pickle the Red Onions

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

Step 3: Assemble the Casserole

  • Preheat oven to 375°F (190°C).
  • In a 9×13-inch casserole dish, add the diced chicken. Sprinkle with half of the paprika mixture and 1 heaping tablespoon of Greek seasoning. Toss to coat and spread evenly across the dish.
  • Evenly sprinkle the rice over the chicken, then add the zucchini and grape tomatoes.
  • In a large measuring cup or bowl, whisk together the chicken stock, remaining paprika mixture, and 1 tablespoon of Greek seasoning.
  • Pour the seasoned chicken stock over the casserole. Sprinkle ¼ cup of feta cheese on top and arrange 6-8 lemon wedges over the dish.

Step 4: Bake the Casserole

  • Cover the casserole tightly with foil and bake for 40 minutes.
  • Remove the foil and bake for an additional 10-20 minutes, or until the rice is tender and the liquid is fully absorbed. (Check by stirring in a few spots.)

Step 5: Add Toppings & Serve

  • Fluff the casserole to evenly distribute the ingredients. Remove the cooked lemons if desired.
  • Taste and adjust with additional salt and pepper if needed.
  • Sprinkle with extra feta cheese, pickled red onions, parsley, tzatziki sauce, and garlic dip.
  • Serve warm with pita bread.