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 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
Long grain rice and jasmine rice are both great choices for this casserole dish.
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.
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
