Creamy Lemon Chicken and Rice Casserole
Creamy Lemon Chicken and Rice Casserole
Reasons to try Creamy Lemon Chicken and Rice Casserole
This recipe is perfect for a busy weeknight dinner! The creamy texture and zesty lemon flavor make it a comforting dish that the whole family will love. Plus, it’s a one-dish meal, which means fewer dishes to wash afterward!
How to make Creamy Lemon Chicken and Rice Casserole
Ingredients:
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 lemon, juiced and zested
- 1 cup frozen peas
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, diced chicken, cream of chicken soup, sour cream, chicken broth, lemon juice, lemon zest, peas, half of the cheese, garlic powder, onion powder, thyme, salt, and pepper.
- Mix until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is melted.
- Let it cool for a few minutes before serving. Enjoy your creamy casserole!
How to serve Creamy Lemon Chicken and Rice Casserole
Serve this casserole warm, garnished with fresh parsley if desired. Pair it with a simple green salad or some steamed vegetables for a complete meal.
How to store Creamy Lemon Chicken and Rice Casserole
You can store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container. Thaw it in the fridge overnight before reheating.
Tips to make Creamy Lemon Chicken and Rice Casserole
- For added flavor, consider mixing in some cooked bacon or diced bell peppers.
- Use cooked rotisserie chicken for a quicker prep time.
- Adjust the lemon juice to taste for a more tart flavor or a milder one.
Variation
Feel free to substitute the rice with quinoa or another grain for a different texture. You can also swap the peas for broccoli or carrots based on your preference.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you may need to adjust the cooking time.
2. Is there a way to make this recipe healthier?
Absolutely! You can use low-fat sour cream and cream of chicken soup to reduce the calories. Additionally, adding more vegetables can enhance the nutrition.
3. Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance and store it in the refrigerator until you’re ready to bake it. Just remember to adjust the baking time if it’s being baked straight from the fridge.
Creamy Lemon Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 whole lemon, juiced and zested
- 1 cup frozen peas
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, diced chicken, cream of chicken soup, sour cream, chicken broth, lemon juice, lemon zest, peas, half of the cheese, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is melted.
- Let it cool for a few minutes before serving.
