Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (16 ounce) package rotini pasta, uncooked
- 1 (16 ounce) container tzatziki sauce
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: In the prepared baking dish, combine the uncooked pasta, cubed chicken, tzatziki sauce, cream of chicken soup, and chicken broth. Stir well to ensure everything is evenly distributed.
- Step 3: Stir in the chopped cucumber.
- Step 4: Cover the baking dish tightly with aluminum foil.
- Step 5: Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the pasta is tender and the chicken is cooked through.
- Step 6: Sprinkle with crumbled feta cheese and fresh dill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of chicken broth to keep the pasta moist.
- Serve this casserole with a simple Greek salad for a complete and refreshing meal.
- To prevent the pasta from sticking, stir the casserole halfway through the initial baking time before removing the foil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American