Lemon Chicken and Rice Casserole
fromsweetandsavorymeals.comsweetandsavorymeals.com/lemon-chicken-and-rice-casserole-recipe
My delicious Lemon Chicken and Rice Casserole is the perfect easy weeknight dinner, packed with creamy citrusy rice and crispy-juicy chicken. I love that everything cooks in one pan, and it’s so simple that anyone can prep it in just 10 minutes by following my three easy steps.
Ingredients
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
- Calories
- 705 kcal
- Carbohydrate Content
- 61 g
- Protein Content
- 37 g
- Fat Content
- 34 g
- Saturated Fat Content
- 12 g
- Trans Fat Content
- 0.4 g
- Cholesterol Content
- 164 mg
- Sodium Content
- 1266 mg
- Fiber Content
- 2 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 19 g
- Serving Size
- 1 serving
