Description
This Chicken Tzatziki Casserole is a flavorful Mediterranean-inspired dish combining tender diced chicken, aromatic basmati rice, fresh zucchini, and juicy grape tomatoes, all baked together and topped with tangy feta cheese, zesty pickled red onions, and cool tzatziki sauce. Perfect for a comforting family dinner, it brings vibrant flavors like Greek seasoning, smoked paprika, and lemon wedges baked to perfection, then finished with fresh parsley and served with warm pita bread for a complete meal.
Ingredients
Chicken and Rice
- 1.5 lbs diced chicken breast
- 1.5 cups basmati rice or long grain (uncooked)
- 3 cups chicken stock
- 1 large zucchini (grated or halved then thinly sliced)
- 1/2 yellow onion (diced)
- 1 pint grape tomatoes (left whole)
- 1/4 cup crumbled feta cheese (plus more for topping)
- 6-8 lemon wedges (from 1 lemon halved and sliced)
Seasonings
- 2 tablespoons Greek seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4 – 1/2 teaspoon cayenne pepper (to taste)
Pickled Red Onions
- 1 medium red onion (thinly sliced)
- 3/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
Toppings and Serving
- Additional crumbled feta cheese for topping
- Toom garlic dip
- Tzatziki sauce (store-bought)
- Fresh parsley, chopped
- Pita bread (for serving)
Instructions
- Prepare seasoning mix: In a small bowl, combine the Greek seasoning, smoked paprika, seasoning salt, turmeric, and cayenne pepper. Mix well and set aside, preferably ahead of time to let flavors meld.
- Pickle red onions: In a microwave-safe bowl, combine red wine vinegar (or apple cider vinegar), sugar, and kosher salt. Microwave for about 45 seconds, or until sugar dissolves. Add thinly sliced red onions, submerging them as much as possible. Cover and refrigerate until ready to serve.
- Preheat oven and season chicken: Preheat your oven to 375°F (190°C). Place diced chicken breast in a 9×13 inch casserole dish. Sprinkle half of the seasoning mix and one heaping tablespoon of Greek seasoning over the chicken. Toss well to coat evenly.
- Layer rice and vegetables: Spread the seasoned chicken evenly on the bottom of the dish. Layer the uncooked basmati rice evenly over the chicken, followed by the grated or thinly sliced zucchini and whole grape tomatoes.
- Prepare stock mixture: In a large measuring cup or bowl, whisk the remaining seasoning mix and one tablespoon of Greek seasoning into the chicken stock until fully combined.
- Add stock and cheese: Pour the seasoned chicken stock evenly over the casserole. Sprinkle 1/4 cup crumbled feta cheese over the top. Arrange 6-8 lemon wedges evenly on top of the casserole.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow rice to absorb liquid and chicken to cook through.
- Bake uncovered: Remove the foil and continue baking for an additional 10-20 minutes, or until the liquid is fully absorbed and the rice is tender. Taste a bit of rice to confirm doneness.
- Finish and fluff: Remove cooked lemon wedges if desired. Fluff the casserole gently with a fork to mix ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
- Add toppings and serve: Sprinkle extra crumbled feta cheese, pickled red onions, chopped parsley, and arrange fresh lemon wedges on top. Serve with generous dollops of tzatziki sauce and toom garlic dip, accompanied by warmed pita bread.
Notes
- Greek seasoning can be homemade by mixing dried oregano, thyme, garlic powder, onion powder, and dried parsley.
- Baking times may vary depending on your oven and the thickness of chicken pieces; ensure rice is tender before removing from oven.
- For extra flavor, marinate the chicken with half the seasoning mix before assembling the casserole.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
- Use low-sodium chicken stock to control the salt content if desired.
