Description
A bright, no-fuss casserole that layers tender chicken, raw rice, fresh veggies and tangy tzatziki, then bakes into a single, satisfying meal. Perfect for nights when you want flavor without fuss.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup cucumber, small dice
- 1/2 cup red onion, finely minced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup Greek-style tzatziki sauce (store-bought or homemade)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped (for finishing)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking pan.
- Pour the uncooked rice into the bottom of the dish and spread it into an even layer.
- Pour the chicken broth over the rice so the grains sit submerged. This is the liquid that will cook the rice — don’t skimp. Bold tip: make sure the rice is covered.
- Scatter the cooked chicken evenly over the rice so every bite has protein.
- Top the chicken with the diced cucumber, chopped red onion, halved tomatoes, and sliced Kalamata olives. Distribute the vegetables so they’re fairly even across the pan.
- In a small bowl, stir together the tzatziki, garlic powder, oregano, salt and pepper until smooth.
- Spoon and spread the seasoned tzatziki over the vegetables and chicken, covering the surface.
- Sprinkle the crumbled feta across the top in an even layer.
- Cover the casserole tightly with aluminum foil and bake for 45 minutes, or until the rice has absorbed the liquid and appears tender.
- Remove the foil and bake another 8–12 minutes until the feta takes on a light golden color and the edges crisp slightly.
- Let the dish sit for 5 minutes, then scatter chopped parsley over the top and serve.
Notes
- Notes & swaps
- Marinate option: For more punch, toss the chicken in lemon juice, olive oil and oregano for 15–30 minutes before assembling.
- Brown rice: Swap for brown rice if you like — add 10–15 minutes and about 1/2 cup extra broth.
- No tzatziki? Use plain Greek yogurt, grated cucumber (squeeze out excess moisture), garlic and dill to mimic tzatziki.
- Serving idea: Warm pita or flatbread pairs perfectly for scooping.
- Make-ahead: Assemble through step 8, cover and refrigerate overnight. Bake straight from the fridge, adding ~5–10 extra minutes.
- Storage: Refrigerate leftovers up to 4 days or freeze portions for up to 2 months.
- FYI: If the rice looks underdone when you peek, add a splash of hot broth, re-cover and give it more time.
- Quick tips for success
- Use cooked chicken (rotisserie is a great shortcut).
- Spread rice in one uniform layer to ensure even cooking.
- Keep the casserole covered while baking so the steam cooks the rice through.
- Rest briefly before serving so the casserole sets and slices cleanly.