Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup Greek-style tzatziki sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Add the uncooked rice to the dish and spread evenly.
- Pour the chicken broth over the rice, making sure it is fully submerged.
- Evenly distribute the cooked chicken over the rice.
- Scatter the cucumber, red onion, tomatoes, and olives evenly over the chicken.
- In a bowl, mix the tzatziki sauce with garlic powder, dried oregano, salt, and pepper.
- Spread the tzatziki mixture evenly over the casserole.
- Sprinkle the feta cheese evenly on top.
- Cover with foil and bake for 45 minutes, until rice is tender and heated through.
- Remove foil and bake an additional 10 minutes until feta is lightly golden.
- Rest for 5 minutes, garnish with parsley, and serve.
Notes
- Marinate the chicken with lemon juice, olive oil, and oregano for extra flavor.
- Brown rice can be used, but increase cook time.
- Greek yogurt may replace tzatziki—add cucumber and dill to balance flavors.
- Serve with warm pita bread or a simple salad.
- Can be assembled the night before and baked when ready.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean