Lemon Chicken and Rice Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
705 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken and Rice Casserole
Description
In the Lemon Chicken and Rice Casserole, bone-in, skin-on chicken pieces rest atop a mix of basmati rice, chicken broth, cream of mushroom soup, and lemon juice and zest. Herbs including oregano, basil, and paprika season the dish, which is first baked covered to steam and cook through, then uncovered at higher heat to absorb liquid and brown the chicken. Melting butter drizzled over the chicken and rice enriches the flavors.
The result is a comforting casserole with tender chicken, creamy textured rice infused with lemon brightness, and a nicely browned top that balances softness and slight crispness. This casserole offers a hands-off approach while yielding a filling meal combining protein and starch.
Allowing the dish to cool briefly after baking helps it set for serving, and a sprinkle of fresh parsley adds a pop of color and freshness. Adjust herbs and lemon according to your taste preferences for subtle variations.
Ingredients
- 6 chicken thighs or drumsticks, bone-in, skin-on
- 2 cups white rice basmati is fine
- 2 cups chicken broth low-sodium
- 1 lemon juiced and zested
- 3 cans cream of mushroom soup 10.5oz per can
- salt to taste
- black pepper to taste
- 1 teaspoon paprika
- 1/3 teaspoon oregano dried
- 1 teaspoon basil dried
- 3 tablespoons butter melted, unsalted
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray or a bit of oil.
- Next, add the rice, broth, 3 cans of soup, lemon juice, and lemon zest to the pan. Stir to combine.
- After that, arrange the chicken pieces on top of the rice and drizzle the melted butter over the chicken and rice.
- Season the chicken with salt, pepper, oregano, basil, and paprika.
- Cover the baking pan with foil and bake for 1 1/2 hours.
- After that, increase the oven temperature to 400 degrees F. Uncover the pan, and bake for an additional 20 to 30 minutes until all of the liquid is absorbed and the chicken is nicely browned.
- For extra crispy chicken skin, broil the casserole for 3-5 minutes before removing it from the oven.
- Let the dish cool for 5-10 before serving. Sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 61g | 20% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 164mg | 55% |
| Sodium | 1266mg | 53% |
| Potassium | 674mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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