Testy Lemon Chicken And Rice Casserole Recipe:- This Chicken and Rice Casserole is the simplest and most succulent evening meal you’ve ever had the pleasure of eating. Rice, chicken, and broccoli may all be cooked in the oven at the same time, which is a really convenient option.
Testy Lemon Chicken And Rice Casserole Recipe
The aspect of this recipe that I appreciate the most is that it allows me to make my carbohydrate, my protein, and my vegetables all in one dish. Additionally, it eliminates the need for me to worry about side dishes, main dishes, and additional dishes, dishes, and more dishes.
Can I Cook Raw Chicken In Casserole?
Short answer: Yes! Long answer: Chicken has to be cooked to 165F internal temperature. If you cube your chicken and put it in a 400F preheated oven, it will most definitely cook to that internal temperature within 15-20 minutes.
If you use ice-cold liquid for the rice instead of boiling, neither your rice nor your chicken will cook in 20 minutes. It may take up to an hour in this case.
How Do You Fix Uncooked Rice In Casserole?
If for some weird reason your rice didn’t cook. Maybe because you forgot to press it down into the liquid or your liquid wasn’t hot when you added it, or you didn’t achieve a tight seal with your baking sheet or aluminum foil, don’t worry!
Drizzle 1/4 cup hot liquid well spread out on top of your still cheeseless casserole, this time seal it super-duper extra well, and quickly return it to the hot oven for another 5-10 minutes.
INGREDIENTS
- 1 yellow onion
- 2 cloves garlic
- 1 cup white Jasmine or Basmati rice
- zest of 1 lemon
- sea salt
- pepper
- 1/2 Tbsp poultry seasoning
- 2 chicken breasts – 10 oz / 300g total for both
- 1 head broccoli
- 1.75 cups boiling hot chicken broth
- 2 Tbsp sour cream or crème fraîche
- 2 cups melty cheese – mozzarella, parmesan, swiss or a mix of all
- fresh basil – optional, for garnish
INSTRUCTIONS
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Preheat oven to 400F (200C)
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Peel and finely chop onion and garlic and then stir-fry in a little avocado oil in a pan over medium heat until slightly brown.
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Add browned onion and garlic, rice, spices, and lemon zest to an ovenproof dish (11″x8″) and set aside.
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Cube chicken breasts into 1″ cubes. Wash, dry, and cut broccoli into bite-size florets. Add chicken and broccoli to the other ingredients in the ovenproof dish.
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In a large bowl or jug whisk together boiling hot chicken broth and sour cream until well combined.
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Pour broth over all other ingredients, mix well and then press everything down into the broth with a spatula. All rice grains need to be submerged in the broth or they won’t cook.
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If your ovenproof dish is flat at the top, cover it with a flipped baking sheet. If it is not flat, use aluminum foil to get a tight seal.
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Bake for 20-30* minutes, then remove the casserole from the oven, lift off the baking sheet or aluminum foil, sprinkle grated cheese on top of everything and place back in the oven under the broiler for 4-7 minutes.
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The closer up next to the broiler you place the dish, the bubblier and browner the cheese gets.
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Remove from the oven, sprinkle with chopped fresh basil if desired, and enjoy!
