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Easy Chicken Tzatziki Rice Bake

A warm, creamy, and gooey casserole that bakes tangy tzatziki sauce with chicken and rice. The ultimate easy weeknight comfort food.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Greek-inspired
Calories: 460

Ingredients
  

For the Tzatziki Sauce Base
  • 2 cups full-fat Greek yogurt (5% or 10%) must be thick
  • 1 large cucumber grated
  • 0.5 tsp salt for drawing out cucumber water
  • 3-4 cloves garlic minced
  • 0.25 cup fresh lemon juice
  • 0.25 cup chopped fresh dill
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
For the Bake Assembly
  • 3 cups cooked and shredded chicken rotisserie chicken is great
  • 3 cups cooked and cooled rice day-old rice is best
  • 1 cup crumbled feta cheese
  • 2 cups shredded mozzarella cheese divided

Equipment

  • 9x13 inch Baking Dish
  • Large mixing bowl
  • Grater
  • Cheesecloth or kitchen towel

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Toss the grated cucumber with 1/2 tsp salt and let sit in a colander for 10-15 minutes.
  3. Using a clean kitchen towel or cheesecloth, wring out all the liquid from the cucumber until it's very dry.
  4. In a very large bowl, combine the thick Greek yogurt, the dry cucumber, garlic, lemon juice, dill, olive oil, oregano, and black pepper. Stir well.
  5. To the same bowl, add the shredded chicken, cooked rice, feta, and 1 cup of the mozzarella cheese.
  6. Stir until everything is combined in a thick, heavy, gooey mixture.
  7. Spread the mixture evenly into the prepared baking dish.
  8. Top with the remaining 1 cup of mozzarella cheese.
  9. Bake for 25-30 minutes, or until golden brown and bubbly.
  10. Let the bake rest for 10-15 minutes before serving. This allows the gooey sauce to set.

Notes

Squeezing the cucumber dry is the most critical step to prevent a watery casserole. Using full-fat, thick Greek yogurt is also essential.