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- 2 cups cooked chicken, shredded or diced - 1 cup uncooked orzo pasta - 2 cups chicken broth - 1 cup Greek yogurt - 1 tablespoon lemon juice - 1 clove garlic, minced - 1 cup diced cucumbers - 1 cup cherry tomatoes, halved - 1 cup crumbled feta cheese - Fresh parsley, chopped for garnish The main ingredients of this casserole make it easy and tasty. You start with cooked chicken, which adds protein. I love using shredded or diced chicken for a nice texture. Next, the orzo pasta cooks right in the dish. It absorbs all the flavors as it cooks. Chicken broth keeps everything moist and adds depth to the dish. For the tzatziki sauce, Greek yogurt is key. It gives a creamy base and a slight tang. The lemon juice brightens the flavor, and minced garlic adds a punch that complements the chicken. Finally, you can’t forget the fresh additions. Diced cucumbers add crunch, while cherry tomatoes bring sweetness. Crumbled feta gives a salty kick. Fresh parsley on top makes the dish look vibrant and fresh. This mix of ingredients creates a rich, flavorful casserole that is both filling and satisfying. Check out the Full Recipe for more details on how to put it all together! Preheat the oven to 375°F (190°C). This step is key for even cooking. In a large baking dish, combine the cooked chicken, uncooked orzo pasta, and chicken broth. Stir everything together until mixed well. This forms the base of our casserole. In a separate bowl, mix Greek yogurt, lemon juice, minced garlic, dried dill, and dried oregano. Add salt and pepper to taste. Stir until everything blends smoothly. This tzatziki sauce gives our dish a fresh and creamy flavor. Now, add the tzatziki sauce to the chicken and orzo mixture. Stir gently to ensure every piece is coated. Next, fold in the diced cucumbers and halved cherry tomatoes. These fresh veggies add crunch and color. Finally, sprinkle crumbled feta cheese on top for a salty finish. Cover the baking dish with foil and bake for 25 minutes. This helps keep the moisture in, making the orzo cook perfectly. After 25 minutes, remove the foil and bake for an additional 10-15 minutes. Watch for a golden top and tender orzo. Once done, let it sit for 5 minutes. This helps the flavors settle before serving. For the full recipe, check the link! To save time, you can use rotisserie chicken. It’s already cooked and adds great flavor. Just shred the meat and mix it into your casserole. Adjust the seasoning to suit your taste. If you like it spicy, add a pinch of red pepper flakes. Prefer it mild? Just stick to salt and pepper. Check the orzo for doneness as it bakes. It should be soft but not mushy. If it needs more time, add more broth. This extra liquid helps the orzo cook evenly and keeps it moist. Always taste-test before serving to ensure the texture is just right. For a pretty dish, use fresh herbs like parsley or dill. They add color and a burst of flavor. You can sprinkle them on right before serving. Pair the casserole with a simple side salad or crusty bread. This will make your meal feel complete and satisfying. {{image_2}} You can switch proteins in this dish. Turkey works great if you prefer it over chicken. Just use the same amount. If you want to try tofu, use firm tofu. Press it, then cut it into cubes. This gives a nice texture. Want to go vegetarian? Add more vegetables! Zucchini, bell peppers, and spinach all fit well. They add color and flavor. You can mix them in with the chicken or replace it entirely. Spice is where you can get creative. Adding paprika or cumin can enhance the flavor. Paprika adds a smoky taste, while cumin gives a warm note. Start with a teaspoon of either spice and adjust to your taste. Olives or sun-dried tomatoes are also great additions. They add a briny or tangy punch. Just chop them up and mix these into the casserole. Orzo is a classic choice, but you can switch it up. Quinoa or rice are both healthy and tasty. They also make the dish gluten-free. Just make sure to adjust the cooking time as needed. If you want a heartier option, try whole grain pasta. It adds fiber and a nutty flavor. Traditional pasta works too, so pick what you like best! For the full recipe, check out the details to make this dish your own. To keep your Dump-and-Bake Chicken Tzatziki Casserole fresh, cool it down quickly. Place the casserole in the fridge within two hours after baking. It will last up to three days in the fridge. Make sure to cover it well with plastic wrap or foil to prevent drying. If you want to freeze the casserole before baking, prepare it as usual but skip the oven step. Cover the dish tightly with foil or plastic wrap. Label it with the date and freeze it for up to three months. When you’re ready to bake, thaw it in the fridge overnight. This helps the flavors mix well as it thaws. You can reheat your casserole in two ways: the oven or the microwave. For the oven, preheat it to 350°F (175°C). Bake the casserole for about 20-25 minutes until it's hot throughout. In the microwave, heat it in short bursts of one to two minutes, stirring in between. This helps ensure it heats evenly. Always check that the casserole is heated to a safe temperature of 165°F (74°C) before serving to keep it tasty and safe. Yes, you can prep this dish in advance. Prepare the casserole up to the baking step. Cover it tightly and store it in the fridge. When you’re ready to bake, just pop it in the oven. This saves time on busy days. It also allows the flavors to blend nicely. This casserole pairs well with simple sides. Here are some great options: - Greek salad: Fresh and crunchy, it complements the dish. - Roasted vegetables: A mix of seasonal veggies adds color and nutrition. - Pita bread: Soft pita is perfect for scooping up the casserole. Yes, you can adjust the ingredients based on your needs. If you're lactose intolerant, use dairy-free yogurt. For a lighter meal, skip the feta cheese. You can also try adding more vegetables, like bell peppers or spinach, to fit your taste. The original recipe uses orzo, which is not gluten-free. To make this dish gluten-free, substitute orzo with gluten-free pasta or quinoa. Both options work well and keep the texture nice. Just ensure that your chicken broth is also gluten-free. This blog post covered how to make a tasty Chicken Tzatziki Casserole. We looked at main ingredients, step-by-step instructions, tips for success, and variations. You can easily make this dish your own by changing proteins or flavors. Remember, it’s simple to prepare and great for meals later. I hope you enjoy creating this dish as much as I do! It’s sure to become a family favorite.

Dump-and-Bake Chicken Tzatziki Casserole

Looking for an easy and flavorful meal? Try the Dump-and-Bake Chicken Tzatziki Casserole Delight! This recipe combines tender chicken, creamy tzatziki, and fresh veggies for a dish that everyone will love. With minimal prep and simple ingredients, you'll have a satisfying dinner on the table in no time. Click through to discover the complete recipe and let the cooking fun begin! Make dinner stress-free and delicious tonight!
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup uncooked orzo pasta

2 cups chicken broth

1 cup diced cucumbers

1 cup cherry tomatoes, halved

1 cup Greek yogurt

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon dried dill

1 teaspoon dried oregano

Salt and pepper to taste

1 cup crumbled feta cheese

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large baking dish, combine the cooked chicken, uncooked orzo pasta, and chicken broth. Stir to mix evenly.

      In a separate bowl, combine the Greek yogurt, lemon juice, minced garlic, dried dill, dried oregano, salt, and pepper. Mix until well combined to create the tzatziki sauce.

        Add the tzatziki sauce to the baking dish with the chicken and orzo mixture. Stir gently to coat everything evenly.

          Fold in the diced cucumbers and halved cherry tomatoes. Sprinkle the crumbled feta cheese on top.

            Cover the baking dish with foil and bake for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the orzo is tender and the top is lightly golden.

                Remove from the oven and let it sit for 5 minutes. Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4-6