Description
Dump-and-Bake Chicken Tzatziki Casserole is a Mediterranean-inspired one-pan meal made with tender chicken, pasta, fresh veggies, and creamy tzatziki. It’s easy, flavorful, and requires no pre-cooking—perfect for a hands-off dinner.
Ingredients
- 2 cups uncooked short pasta (penne or rotini)
- 1 lb boneless, skinless chicken breast or thighs, chopped
- 1 cup tzatziki sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 medium zucchini, chopped
- 1 1/2 cups chicken broth or water
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (for topping)
- Optional: fresh dill or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine uncooked pasta, chopped chicken, cherry tomatoes, red onion, zucchini, garlic powder, oregano, salt, and pepper.
- Add the tzatziki sauce and chicken broth. Stir well to ensure pasta is coated and mostly submerged.
- Drizzle olive oil over the top and cover the dish tightly with foil.
- Bake for 35–40 minutes. Remove foil, stir, and check pasta for doneness.
- If needed, return to the oven uncovered for an additional 5–10 minutes until pasta is tender and top is lightly golden.
- Sprinkle with crumbled feta and let sit for a few minutes before serving.
- Garnish with fresh dill or parsley if desired.
Notes
- Use orzo instead of regular pasta for a different texture.
- Add spinach or artichoke hearts for more vegetables.
- Use dairy-free tzatziki and omit feta for a dairy-free version.
- Cooked chicken can be used—just reduce the bake time slightly.
- Reheat with a splash of broth to keep the texture creamy.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
