Ingredients
Chicken and Vegetables
- 1.5 lbs diced chicken breast
- 1 large zucchini, grated or halved then thinly sliced
- 1/2 yellow onion, diced
- 1 pint grape tomatoes, left whole
Rice and Stock
- 1.5 cups basmati rice or long grain uncooked
- 3 cups chicken stock
Seasonings
- 2 tablespoons Greek seasoning (see recipe notes)
- 2 teaspoons smoked paprika
- 1 teaspoon seasoning salt
- 1/2 teaspoon turmeric
- 1/4 – 1/2 teaspoon cayenne pepper (to your liking)
Cheese and Lemon
- 1/4 cup crumbled feta cheese plus more for topping
- 1 lemon, halved and sliced into wedges (6-8 wedges used in casserole, remaining for serving)
Pickled Red Onions
- 1 medium red onion, thinly sliced
- 3/4 cup red wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
Toppings and Serving
- Additional feta cheese
- Toom garlic dip
- Tzatziki sauce (store-bought; Opaa! brand recommended)
- Fresh parsley
- Pita bread, warmed for serving
Instructions
- Prepare Paprika Seasoning Mixture: In a small bowl, mix together smoked paprika, seasoning salt, turmeric, and cayenne pepper. Set aside or prepare ahead for convenience.
- Pickle Onions: In a heat-safe bowl, combine sugar, kosher salt, and vinegar. Microwave for 45 seconds or until sugar dissolves. Add thinly sliced red onions, submerging as much as possible in the pickling liquid. Cover and refrigerate until needed.
- Assemble Casserole: Preheat oven to 375°F (190°C). Place diced chicken in a 9×13-inch casserole dish. Sprinkle half of the paprika seasoning and 1 heaping tablespoon of Greek seasoning over it. Toss to coat all pieces evenly. Spread chicken evenly across the bottom of the dish. Layer uncooked rice evenly over the chicken, then scatter zucchini and whole grape tomatoes on top.
- Prepare Stock Mixture and Pour: In a large measuring cup or bowl, whisk the chicken stock with the remaining paprika seasoning and 1 tablespoon Greek seasoning until well combined. Pour this mixture evenly over the casserole. Sprinkle 1/4 cup crumbled feta cheese on top. Arrange 6-8 lemon wedges evenly over the casserole.
- Bake Covered: Cover the casserole tightly with aluminum foil. Bake for 40 minutes.
- Uncover and Continue Baking: Remove foil and bake an additional 10-20 minutes or until the liquid is fully absorbed and the rice is tender. Check doneness by tasting. Baking times may vary slightly based on oven and ingredient variations.
- Finish with Toppings: Fluff the casserole gently to distribute ingredients evenly, removing cooked lemon wedges if preferred. Taste and adjust salt and pepper as needed. Top with additional feta, pickled onions, fresh parsley, remaining lemon wedges, tzatziki sauce, and Toom garlic dip.
- Serve: Serve the casserole warm alongside warmed pita bread for dipping and scooping.
Notes
- Greek seasoning typically includes oregano, garlic powder, onion powder, and thyme; you can make your own blend or use a store-bought mix.
- Adjust cayenne pepper quantity based on your desired spice level.
- Cooking time can differ depending on rice brand and oven; ensure rice is fully cooked before serving.
- Toom garlic dip and tzatziki add authentic flavor; if unavailable, substitute with homemade garlic sauce or plain yogurt mixed with cucumber and garlic.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Greek
- Diet: Halal
