Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup uncooked Orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup prepared Tzatziki dip (store-bought)
- 1/2 cup crumbled Feta cheese
- 1/2 cup Kalamata olives, halved
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. Place the cubed chicken, uncooked Orzo, olive oil, and dried oregano directly into the dish.
- Step 2: Pour the chicken broth over the ingredients and stir well to ensure the pasta is submerged. Gently spoon the Tzatziki dip evenly over the mixture (do not stir the Tzatziki completely into the liquid, as it can curdle; it will melt into the sauce as it bakes).
- Step 3: Cover the casserole dish tightly with aluminum foil and bake for 35 minutes. This allows the pasta to absorb the liquid and the chicken to cook through.
- Step 4: Remove the casserole from the oven and carefully remove the foil. Stir the mixture gently to combine the melted Tzatziki sauce and pasta. Stir in the halved Kalamata olives.
- Step 5: Sprinkle the crumbled Feta cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the sauce is bubbly and the cheese is golden brown.
- Step 6: Let the casserole rest for 5 to 10 minutes before serving, allowing the sauce to thicken slightly.
Notes
- For the best creamy results, be sure only to dollop the Tzatziki on top and resist stirring it into the cold broth; it will beautifully melt into the sauce during the first bake.
- Store leftovers tightly covered in the refrigerator for up to 3 days, but note the Orzo will continue to absorb the creamy sauce upon cooling.
- When reheating individual servings, add a tablespoon of chicken broth or water to help revive the moisture, warming gently in the microwave or a covered skillet until piping hot.
- Enhance the Mediterranean flavors by serving this comforting casserole alongside a simple green salad dressed with a bright lemon vinaigrette, and perhaps an extra dollop of fresh Tzatziki.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American