Dump-and-Bake Chicken Tzatziki Casserole – Easy Greek-Style Dinner

There’s something wonderfully easy and comforting about a casserole that practically makes itself, and Dump-and-Bake Chicken Tzatziki Casserole fits that bill perfectly. This recipe feels like a warm, Mediterranean hug: tender chicken, bright cherry tomatoes, zucchini that softens into silky bites, and a cool tzatziki touch that keeps everything lively. When you pull the baking dish from the oven, you’ll notice the air fills with a mix of oregano, roasted tomato sweetness, and that fresh cucumber-garlic whiff from the sauce — it’s inviting and homey at once.

Dump-and-Bake Chicken Tzatziki Casserole shines on busy weeknights when you want dinner without fuss, but it also works wonderfully for casual gatherings where you want a dish that’s both simple and impressive. The finished casserole balances creamy and tangy with a light herby finish; it’s comforting without feeling heavy. If you like the idea of one-dish dinners that let you spend more time at the table and less time at the stove, this Dump-and-Bake Chicken Tzatziki Casserole will quickly become a go-to. For other casseroles that bring the same cozy satisfaction, you might enjoy a classic comfort option like Chicken Pot Pie Casserole alongside it some night.

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why you’ll love this recipe

• It’s truly dump-and-bake — minimal prep, maximum flavor.
• The creamy tzatziki keeps the chicken juicy and adds a refreshing finish.
• Colorful vegetables roast right in the same dish, so you get texture and brightness.
• It’s flexible: swap herbs, use different veggies, or add more heat.
• Leftovers reheat beautifully, making it perfect for meal prep.

how to make Dump-and-Bake Chicken Tzatziki Casserole

First, gather everything so you can move quickly: chicken cut into bite-sized pieces, halved cherry tomatoes, diced zucchini, chopped red onion, and a good tub of tzatziki. Preheat the oven and oil your dish so nothing sticks. Next, combine the chicken and vegetables in the baking dish and drizzle with olive oil and oregano — this is when the aroma starts to hint at what’s coming. Once everything looks evenly coated, spoon the tzatziki over the mixture and gently fold it in so every bite gets a bit of creamy tang.

When the casserole goes into the oven, it begins to transform: juices mingle, tomatoes burst, and the edges pick up a golden color. Bake until the chicken is cooked through and the vegetables are tender, then pull it out and scatter crumbled feta across the top. The hot casserole softens the feta just enough to add a salty, rich finish. Finally, serve hot and watch everyone reach for seconds of this easy, flavorful Dump-and-Bake Chicken Tzatziki Casserole.

ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red onion, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Each ingredient has a simple job here. The boneless, skinless chicken breasts cook quickly and soak up the flavors from the veggies and sauce, giving you tender bites without long braising. Tzatziki sauce brings creaminess and fresh notes of cucumber and garlic; if you can get a thick, good-quality tzatziki, the casserole will be creamier and more flavorful. Cherry tomatoes roast down and add sweet acidity, while zucchini gives a subtle vegetal texture that becomes silky when baked. Red onion adds a mild bite and a touch of sweetness as it caramelizes.

Feta cheese on top provides salty, tangy contrast — don’t skip it unless you need a dairy-free option. Olive oil helps everything roast instead of steam, and dried oregano ties the flavors to a Greek profile. For substitutes, use Greek yogurt mixed with a little grated cucumber and garlic if you don’t have tzatziki, or swap feta for goat cheese if you prefer a softer finish. If you need a dairy-free version, leave off the feta and use a dairy-free yogurt-based sauce in place of tzatziki.

For another dish that layers chicken with comforting flavors and a creamy finish, try this savory French Onion Chicken Orzo Casserole for inspiration.

directions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil so the chicken and veggies don’t stick and the edges crisp just a little.

Add the chicken pieces, cherry tomatoes, zucchini, and red onion to the prepared baking dish. Spread everything out into an even layer so the tomatoes can roast evenly and the chicken browns at the edges.

Drizzle with olive oil and sprinkle the dried oregano, salt, and black pepper over the top. Toss everything gently until the chicken and vegetables are well coated — this is when it starts to smell amazing, and the oregano gives the whole dish a warm, herby note.

Spoon the tzatziki sauce evenly over the casserole mixture. Gently mix to coat the chicken and vegetables — don’t worry if the sauce looks thick at first; it will loosen as it heats and meld with the juices from the tomatoes and chicken.

Bake uncovered for 30–35 minutes, or until the chicken is cooked through and vegetables are tender. You’ll notice the edges turn golden and the tomatoes may blister; a quick poke into a larger chicken piece should show no pink inside.

Remove from the oven and sprinkle the crumbled feta cheese across the top. Give it a quick taste to check the seasoning, then serve hot. The feta melts slightly against the warm ingredients, adding a salty, creamy finish that brightens each bite of Dump-and-Bake Chicken Tzatziki Casserole.

how to serve Dump-and-Bake Chicken Tzatziki Casserole

This casserole works for weeknight dinners, casual weekend lunches, or a relaxed potluck. Serve it straight from the baking dish with warm pita or crusty bread to scoop up the saucy bits. A crisp green salad or simple lemony couscous makes a lovely side, and a few extra dollops of tzatziki on the plate amp up the tang.

Visually, the casserole is cheerful: red bursts from roasted cherry tomatoes, specks of green zucchini, and white crumbles of feta over golden-tinted chicken. Texturally, you’ll get tender protein, juicy vegetables, and creamy pockets of sauce — a meal that looks as good as it tastes. For a more substantial spread, set out roasted potatoes or a grain salad so guests can build plates to their liking.

how to store Dump-and-Bake Chicken Tzatziki Casserole

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The casserole keeps well because the tzatziki melds with the juices, though the fresh cucumber notes mellow a bit over time. To reheat, warm individual portions in the microwave for a minute or two, stirring halfway, or reheat in a 350°F oven for 10–15 minutes to bring back a bit of crispness at the edges.

If you want to freeze it, let the casserole cool completely, then transfer portions to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat in the oven so the top can regain some firmness and the flavors reawaken.

tips for perfect Dump-and-Bake Chicken Tzatziki Casserole

• Cut chicken into uniform pieces so everything cooks evenly; smaller pieces speed cooking and absorb more flavor.
• Pat the zucchini dry if it’s very watery so the casserole doesn’t become soggy. A quick toss in salt and a 10-minute sit will draw off excess water — blot before assembling.
• Don’t overdo the tzatziki; a cup gives a creamy finish without making the dish soupy. If yours is very thin, strain it briefly on paper towels.
• Check for seasoning before baking and again when it comes out. The feta adds salt, so adjust sparingly beforehand.
• If you like a little char, switch the oven to broil for 1–2 minutes at the end, watching closely so nothing burns.

For another flavor-packed casserole that’s easy to assemble and bakes up beautifully, consider trying the variation found at French Onion Chicken Orzo Casserole.

variations

• Mediterranean Veggie: Add sliced bell peppers and olives for a heartier vegetable profile, and sprinkle chopped fresh parsley on top before serving. The olives add briny depth that plays nicely with tzatziki.
• Spicy Lemon: Stir in a teaspoon of red pepper flakes and the zest of one lemon into the tzatziki before spreading; this gives the casserole bright heat and citrus lift.
• Low-Carb: Keep the recipe as written but double the vegetables and add a handful of spinach for volume without adding carbs. Serve over cauliflower rice for a fuller meal.
• Dairy-Free: Replace tzatziki with a dairy-free cucumber-garlic sauce or a mixture of dairy-free yogurt and grated cucumber, and omit feta or use a plant-based crumble. The dish stays colorful and full of flavor.

FAQs

Q: Can I use thighs instead of chicken breasts?

A: Yes — boneless, skinless thighs work wonderfully and stay juicy during baking. You may find they need a couple of extra minutes to reach the same internal temperature, so check a thick piece for doneness.

Q: Is it okay to use store-bought tzatziki?

A: Absolutely. Good-quality store-bought tzatziki saves time and usually works fine here, though homemade tzatziki gives a fresher cucumber and garlic flavor. If store-bought is thinner, drain it lightly so the casserole doesn’t get watery.

Q: Can I make Dump-and-Bake Chicken Tzatziki Casserole ahead of time?

A: You can assemble it, cover, and refrigerate for up to 24 hours before baking. Baking time may increase slightly from cold, so allow an extra 5–10 minutes and check the chicken for doneness before serving.

Q: How do I know when the casserole is fully cooked?

A: The safest check is using a meat thermometer — chicken should reach 165°F (74°C). Visually, the chicken will have no pink inside, the vegetables will be tender, and the edges will show a little golden color.

Q: Can I double the recipe for a crowd?

A: Yes, double everything and use two 9×13-inch dishes or a larger roasting pan. Cooking time may increase slightly, so watch the chicken and vegetables and check the internal temperature to ensure even doneness.

conclusion

Dump-and-Bake Chicken Tzatziki Casserole is one of those recipes that feels like a small kitchen miracle: simple prep, big flavor, and a satisfying finish that’s both bright and comforting. Whether you’re feeding a family on a busy weeknight or bringing something to a casual get-together, this casserole delivers. If you love this Dump-and-Bake Chicken Tzatziki Casserole, save it for later or share it with someone who’d enjoy it too — it’s the kind of recipe friends ask for again and again.