Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Toss the grated cucumber with 1/2 tsp salt and let sit in a colander for 10-15 minutes.
- Using a clean kitchen towel or cheesecloth, wring out all the liquid from the cucumber until it's very dry.
- 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.
- To the same bowl, add the shredded chicken, cooked rice, feta, and 1 cup of the mozzarella cheese.
- Stir until everything is combined in a thick, heavy, gooey mixture.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining 1 cup of mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- 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.