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Dump and Bake Chicken Tzatziki Casserole

Dump and Bake Chicken Tzatziki Casserole

The ultimate weeknight savior, offering a remarkably simple yet incredibly flavorful meal for busy families. This dump and bake sensation streamlines dinner prep, bringing delicious Greek-inspired flavors directly to your table with minimal effort.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course: Casserole
Cuisine: Greek-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 10.75 ounce can condensed cream of chicken soup
  • 0.5 cup milk (any kind will work, dairy or non-dairy)
  • 0.25 cup plain Greek yogurt (full-fat recommended for creaminess)
  • 1 tablespoon dried dill
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 1 1/8 teaspoon black pepper
  • 1 cup cooked rice (white, brown, or even quinoa for a gluten-free twist)
  • 1 1/2 cup shredded mozzarella cheese
  • 1 1/4 cup crumbled feta cheese
  • 1 1/4 cup chopped fresh cucumber
  • 2 tablespoons chopped fresh parsley
  • Kalamata olives, sliced (optional garnish) optional

Equipment

  • 9x13 inch baking dish
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter to prevent sticking.
  2. Place the cubed chicken breasts or thighs directly into the prepared baking dish. Ensure the chicken is spread out in a single layer as much as possible to promote even cooking.
    1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  3. In a medium bowl, whisk together the condensed cream of chicken soup, milk, and plain Greek yogurt until smooth and well combined. This creamy base will coat the chicken and rice beautifully.
    1 10.75 ounce can condensed cream of chicken soup, 0.5 cup milk (any kind will work, dairy or non-dairy), 0.25 cup plain Greek yogurt (full-fat recommended for creaminess)
  4. Stir the dried dill, dried oregano, garlic powder, salt, and black pepper into the soup mixture. Taste and adjust seasonings if needed, keeping in mind that feta cheese will add saltiness later.
    1 tablespoon dried dill, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 1 1/8 teaspoon black pepper
  5. Pour the seasoned sauce mixture evenly over the chicken in the baking dish. Add the cooked rice and gently stir everything together until the chicken and rice are well coated with the sauce.
    1 cup cooked rice (white, brown, or even quinoa for a gluten-free twist)
  6. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. This will melt into a delicious, bubbly layer, adding richness and binding everything together.
    1 1/2 cup shredded mozzarella cheese
  7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  8. Remove the foil. Sprinkle the crumbled feta cheese, chopped fresh cucumber, and chopped fresh parsley over the top. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is golden and bubbly.
    1 1/4 cup crumbled feta cheese, 1 1/4 cup chopped fresh cucumber, 2 tablespoons chopped fresh parsley
  9. Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to portion. Garnish with Kalamata olives if desired.
    Kalamata olives, sliced (optional garnish)

Notes

This dump and bake casserole requires no pre-cooking of chicken or complicated steps. It's a great way to save money compared to takeout.