Description
Dump-and-Bake Chicken Tzatziki Casserole is an easy Mediterranean dinner. This creamy, tangy casserole brings big flavors with minimal fuss. Your family will love it!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
- 1.5 cups orzo pasta (uncooked)
- 3 cups chicken broth (low sodium preferred)
- Tzatziki Base & Flavor:
- 1 large English cucumber, grated and squeezed dry
- 1.5 cups full-fat Greek yogurt
- 3–4 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- Finishing Touches:
- 1 cup crumbled feta cheese
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prep Your Chicken & Orzo:: First things first, hon, get that oven preheating to 375°F (190°C). Then, grab your chicken breasts and give ’em a good chop into bite-sized pieces. I try to make them fairly even so they cook at the same rate – nobody wants raw chicken bits, oops! Toss those chicken pieces into a large 9×13 inch baking dish. Now, sprinkle in your dry orzo right over the chicken. It looks a little weird at this stage, I know, but trust the process. This is where the magic starts to happen, soaking up all those future flavors.
- Whisk Up the Tzatziki Sauce:: In a separate bowl, it’s time for the star of the show: the tzatziki sauce! Grate your cucumber – remember to squeeze out ALL that excess water. I usually wrap it in a clean kitchen towel and wring it out like I’m trying to win a strength competition. Combine the drained cucumber with the full-fat Greek yogurt, minced garlic, fresh dill, lemon juice, a good glug of olive oil, and some salt and pepper. Whisk it all together until it’s smooth and smells absolutely divine. Taste it! Adjust the seasonings if you need a little more tang or salt. This is your chance to make it just right, don’t be shy!
- Combine & Pour:: Now for the “dump” part of this Dump-and-Bake Chicken Tzatziki Casserole! Pour that glorious tzatziki mixture directly over the chicken and orzo in your baking dish. Give it a gentle stir to make sure everything is evenly coated. This step is crucial for ensuring the orzo cooks properly and the flavors meld. Then, carefully pour in the chicken broth. Don’t just dump it in; you don’t want to wash all that lovely tzatziki off the chicken! I usually pour it around the edges, then give it another light stir. It should look saucy, but not soupy.
- Bake to Perfection:: Cover your baking dish tightly with foil. This traps the steam and helps the orzo cook evenly without drying out. Pop it into your preheated oven and bake for 25 minutes. Honestly, I always set a timer, but sometimes I get distracted by a good book and almost forget! After 25 minutes, carefully remove the foil. You’ll see the orzo starting to plump up, and the chicken will be mostly cooked through. The kitchen will start smelling pretty amazing about now, too.
- Add Feta & Finish Baking:: Once the foil is off, sprinkle that yummy crumbled feta cheese evenly over the top of the casserole. Oh, the feta! It’s going to get all warm and slightly golden. Return the uncovered dish to the oven and bake for another 15-20 minutes. Keep an eye on it during this stage; you want the chicken to be cooked through, the orzo tender, and the feta to be lightly browned and bubbly. If it looks too dry, sometimes I add a tiny splash more broth, but usually, it’s just fine.
- Rest & Serve Your Dump-and-Bake Chicken Tzatziki Casserole:: Alright, almost there! Once it’s out of the oven, let the casserole rest for about 5-10 minutes. This little break allows the orzo to absorb any remaining liquid and for the flavors to really settle in. I know it’s hard to wait when it smells so good, but trust me, it’s worth it! Garnish with a little extra fresh dill if you’re feeling fancy, or a sprinkle of red pepper flakes for a kick. Scoop it out and serve warm. It’s a truly satisfying meal, and my family always goes back for seconds.