Lemon Chicken And Rice Casserole Recipe – Know the Secret Tips :- This Lemon Chicken and Rice Casserole dish is the ideal one-pot supper that is full of citrus and herb essence, tasty juicy chicken thighs, and creamy tender rice. It is absolutely great for a quick and easy meal. With a spoon, you may scoop out rice from this traditional lemon chicken and rice casserole that is ready to be served.
Lemon Chicken And Rice Casserole Recipe – Know the Secret Tips
Even though I did not consume this recipe when I was growing up, it is one that I remember with fondness. The quick dinners that my mother would pull together at the end of long work shifts are generally the ones that come to mind when I think about simple casseroles and bakes that only require one pot.
forth the same way that so many of our beloved mothers did, my mother put forth more effort than anybody else I knew. In spite of this, I would return home from school to find a lunch that had been prepared by my mother. There was no requirement that it be expensive or extravagant. If it was something that my mother had prepared, then I would consider it to be satisfactory.
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp lemon zest separated
- kosher salt and ground black pepper
- 4 bone in skin on chicken thighs we used 3 large ones here but 4 smaller ones are great as well.
- 3 tbsp extra virgin olive oil
- 10.2 oz cream of chicken soup
- 1 cup chicken stock
- 3/4 cup long grain white rice
- 2 cloves of garlic grated or minced
- 1 lemon sliced into rounds
- thinly sliced basil for garnish, optional
Instructions
The oven should be preheated at 375 degrees. Prepare an 11-by-8-inch baking dish (or one of a comparable size) with butter. Put the flour, parmesan, garlic powder, onion powder, and half of the lemon zest into a big basin that is shallow.
Mix all of these ingredients together. Add a sufficient amount of salt and pepper, then thoroughly combine the ingredients using a fork. Each individual piece of chicken should be coated with the flour mixture on all sides. Put aside for later.
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Olive oil should be heated in a big skillet over medium-high heat until it shimmers but does not reach a smoking status. For six minutes, add the chicken with the skin side down and fry it until it is brown. After approximately six minutes, flip the food and continue cooking until the opposing side is golden. Take the food out of the pan and set it up aside.
In the baking dish that you have prepared, combine the soup, stock, rice, garlic, and the remaining lemon zest by stirring them together. The chicken should be placed on top of the rice mixture, and lemon slices should be layered on top of each individual piece. Place a lid on the baking dish.
Bake for forty to sixty minutes, or until the chicken is cooked through and the rice is tender (it may take a little longer, up to an hour, for some kinds of rice, but if it is still liquidy, continue baking). If you want the dish to have a darker color, you should uncover it for the final five to ten minutes of baking. On top of that, sprinkle the chopped basil. Wait ten minutes before proceeding. Before serving, give the rice a stir and finish seasoning it to taste.
Nutrition
- Calories: 720kcal
- Carbohydrates: 52g
- Protein: 33g
- Fat: 42g
- Saturated Fat: 10g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 20g
- Trans Fat: 0.1g
- Cholesterol: 155mg
- Sodium: 818mg
- Potassium: 520mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 306IU
- Vitamin C: 15mg
- Calcium: 103mg
- Iron: 3mg
Notes
For a creamier rice, add an additional one-third to one-half cup of water or broth. Alternately, you can use chicken breasts for chicken thighs; however, this will result in a longer baking time for the chicken breasts.
