Creamy Lemon Chicken and Rice Casserole
This comforting one-dish meal features a creamy texture and zesty lemon flavor, perfect for busy weeknight dinners.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.