Lemon Chicken and Rice Casserole
One-dish lemon chicken and rice casserole baked with cream of mushroom soup for a creamy, comforting meal.
Servings: 6 servings
Ingredients
Ingredients
- 6 bone-in skin-on chicken thighsor drumsticks
- 2 cupswhite ricebasmati is fine
- 2 cupslow-sodium chicken broth
- 1 lemonjuiced and zested
- 3 canscream of mushroom soup10.5 oz per can
- Salt and pepperto taste
- 1 teaspoonpaprika
- 1/3 teaspoondried oregano
- 1 teaspoondried basil
- 3 tablespoonsunsalted buttermelted
- 2 tablespoonschopped parsley
- cooking spray
Instructions
Instructions
- Preheat oven to 350°F. Coat a 9×13-inch baking dish with cooking spray.
- In the prepared baking dish, combine 2 cups white rice, 2 cups low-sodium chicken broth, 3 cans cream of mushroom soup (10.5 oz each), and the juice and zest of 1 lemon. Stir until evenly combined.
- Pat the 6 bone-in, skin-on chicken thighs or drumsticks dry with paper towels. Arrange the chicken, skin-side up, on top of the rice mixture, spacing the pieces evenly.
- Drizzle 3 tablespoons melted unsalted butter evenly over the chicken and rice.
- Season the chicken with salt and pepper to taste, 1/3 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon paprika.
- Cover the baking dish tightly with aluminum foil and bake at 350°F for 1 hour 30 minutes.
- Remove the foil, increase the oven temperature to 400°F, and return the uncovered dish to the oven. Bake an additional 20 to 30 minutes, until most of the liquid is absorbed and the chicken is nicely browned and cooked through (165°F internal temperature if using a thermometer).
- If you want extra-crispy skin, broil the casserole for 3–5 minutes, watching carefully to avoid burning.
- Remove the casserole from the oven and let it rest for 5–10 minutes. Sprinkle with 2 tablespoons chopped parsley before serving.
Equipment
- 9x13 inch Baking Dish
- Aluminum Foil
- Oven
Notes
I always give the rice a quick stir before adding the chicken on top to make sure everything is evenly mixed.
If your chicken pieces are really large, I trim them a bit or cut slits so they cook through evenly.
Let the casserole rest for 5 to 10 minutes after baking so the rice settles and the juices soak in.
If I’m using low-sodium broth or soup, I taste and adjust the seasoning after baking.
For shorter prep time, use rotisserie chicken, instant or precooked rice, and bottled lemon juice. However, this dish tastes best with fresh lemons for the most incredible lemon flavor.
Instead of lemon zest, use sliced lemons. Simply layer lemon slices on top of the chicken before baking.
If your chicken pieces are really large, I trim them a bit or cut slits so they cook through evenly.
Let the casserole rest for 5 to 10 minutes after baking so the rice settles and the juices soak in.
If I’m using low-sodium broth or soup, I taste and adjust the seasoning after baking.
For shorter prep time, use rotisserie chicken, instant or precooked rice, and bottled lemon juice. However, this dish tastes best with fresh lemons for the most incredible lemon flavor.
Instead of lemon zest, use sliced lemons. Simply layer lemon slices on top of the chicken before baking.