Creamy Lemon Chicken Rice Casserole Recipe
Everything about this lemon chicken rice bake screams deliciousness! It's an easy casserole recipe your whole family will love.
Servings 4 servings
Calories 476kcal
Ingredients
- 4-6 bone-in chicken thighs
- ¼ cup all purpose flour
- 1 packet ranch seasoning mix that's the powdered mix in a packet.
- 1 cup uncooked regular long-grain white rice
- 10.5 ounces cream of chicken soup
- 10.5 ounces chicken broth
- 1 cup shredded Parmesan cheese
- 1 lemon sliced
- 1 tablespoon olive oil
Instructions
- Heat oven to 375°F. Spray 9x13 baking dish with non stick cooking spray.
- Add flour and 1 tablespoon ranch seasoning mix to small plate. Dredge chicken in flour mixture. Set aside.
- Heat skillet over medium to medium high heat. *Add the olive oil, fry chicken skin side down 5-6 minutes until golden brown, flip lightly brown side two.
- While chicken is browning, mixture together sauce. Combine cream of chicken soup, chicken stock, remaining ranch seasoning, parmesan cheese and rice. Whisk until combined .
- Pour sauce mixture into prepared casserole dish. Top with browned chicken. Lay lemon sliced over the chicken and rice. Cover tightly with foil.
- Bake 60 minutes or until rice is tender and most of the liquid is absorbed. Let stand 10 minutes before serving. Garnish with minced green onions.
Notes
*Make sure you allow the oil in your skillet to get hot—it'll look very shiny and thin once it's heated properly. This will allow you to get a good sear on the chicken skin.
Add some grated lemon peel or fresh herbs as a garnish for an extra pop of flavor—fresh lemon zest really takes a dish to the next level! Sometimes I'll add a few thyme sprigs to the top of the casserole as it cooks.
Storage - Place leftover chicken into an airtight container in the refrigerator. Store for 3-4 days. Store leftovers in freezer-proof containers, or in disposable aluminum foil baking pans. This casserole will keep for up to 3 months.
Reheat—If frozen, let the casserole thaw in the fridge, first. You can thaw smaller portions quickly using the defrost setting on your microwave. Then, use the microwave to heat until warm. Or, if you have a lot to heat up, put the casserole back in the oven until it is warmed through.
Nutrition
Calories: 476kcal | Carbohydrates: 40g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 2923mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 14mg | Calcium: 256mg | Iron: 2mg
