Dump-and-Bake Chicken Tzatziki Casserole Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Dump-and-Bake Chicken Tzatziki Casserole layers chicken, orzo, cucumber, feta, and tzatziki sauce in one dish for Greek comfort food. This 55-minute no-prep meal serves 6 with creamy yogurt tang and lemony brightness.

Why This Recipe Works

Tzatziki sauce replaces cream soups creating authentic Greek flavor. Dry orzo cooks perfectly in casserole liquid ratios. Cucumber ribbons maintain crisp texture through baking. Feta melts into pockets without greasiness. Lemon juice + zest brighten heavy casserole profile.

Ingredients & Prep

1½ lbs chicken tenders or breasts cut bite-size, 1½ cups dry orzo pasta, 2 cups tzatziki sauce, 1½ cups chicken broth, 1 cup English cucumber thinly sliced ribbons, 1 cup cherry tomatoes halved, ¾ cup crumbled feta cheese, ½ cup red onion thinly sliced, 3 garlic cloves minced, zest + juice 1 lemon, 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp garlic powder, salt + pepper.

Step-by-Step Instructions

Preheat oven 375°F. Spray 9×13 baking dish. Layer uncooked orzo evenly across bottom. Arrange chicken bites over orzo. Scatter cucumber ribbons, tomatoes, red onion, garlic. Whisk tzatziki sauce, chicken broth, lemon juice + zest, olive oil, oregano, garlic powder, 1 tsp salt, ½ tsp pepper. Pour evenly over casserole. Sprinkle feta across top. Cover tightly with foil. Bake 40 minutes. Remove foil; bake 10-15 minutes until chicken reaches 165°F and orzo tender. Rest 5 minutes before serving.

Flavor Variations

Storage Tips

Refrigerate airtight 4 days. Reheat 350°F covered 20 minutes with broth splash. Freeze 2 months; excellent make-ahead.

FAQs

Orzo crunchy? Add extra ¼ cup broth + bake covered extra 10 minutes. Chicken dry? Cut smaller pieces + don’t overbake past 165°F. Too tangy? Balance with extra feta + lemon zest only.

Conclusion

Dump-and-Bake Chicken Tzatziki Casserole delivers Greek vacation flavors through oven simplicity creamy, lemony, one-dish perfection.

Dump-and-Bake Chicken Tzatziki Casserole Recipe

Print Recipe

Slow Cooker Amish Savory Onion Potatoes deliver tender sliced Yukon golds bathed in rich onion soup-infused butter sauce with caramelized onions throughout. Classic Pennsylvania Dutch comfort food made hands-off perfect for potlucks, holidays, or weeknight sides.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 6 hrs
• Total Time: 6 hrs 20 mins
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: Amish/Pennsylvania Dutch
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Potatoes & Onions:
• 3 lbs Yukon Gold potatoes (8–10 medium), peeled and sliced ¼-inch thick
• 1 large yellow onion, thinly sliced into half-moons
• 2 tbsp olive oil (for sautéing onions)
• Sauce:
• ½ cup (1 stick) unsalted butter, melted
• 1 (1 oz) packet onion soup mix (Lipton or homemade)
• ½ cup chicken broth (or vegetable broth)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp salt
• Optional Topping:
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

• 1. Heat olive oil in skillet over medium. Add sliced onions; cook 8-10 minutes until golden and caramelized. Set aside.
• 2. Grease 6-quart slow cooker insert with butter or cooking spray. Layer half the sliced potatoes, then half the caramelized onions.
• 3. In bowl, whisk melted butter, onion soup mix, chicken broth, garlic powder, smoked paprika, salt, and pepper. Pour half the sauce over first layer.
• 4. Repeat with remaining potatoes, onions, and sauce. Cover and cook on LOW 6-7 hours until potatoes are fork-tender.
• 5. If using cheese, sprinkle on top during last 20 minutes. Garnish with parsley before serving.
• 6. Stir gently before serving. Potatoes thicken beautifully as they sit.

Notes

• Caramelizing onions first adds authentic Amish depth of flavor; don’t skip this step.
• Slice potatoes uniformly ¼-inch thick for even cooking.
• Yukon Gold variety holds shape better than Russets in slow cooker.
• Low-sodium broth prevents over-saltiness with onion soup mix.
• Make-ahead: Assemble morning of, refrigerate overnight, add 30 minutes cooking time.
• Freezes perfectly; portion into family-sized containers for quick sides.

Nutrition

• Serving Size: ¾ cup
• Calories: 265
• Sugar: 2g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg

Keywords: amish onion potatoes, slow cooker potatoes, lipton onion potatoes, savory crockpot potatoes