Lemon Chicken And Rice Casserole Recipe

Casseroles never disappoint. They are filling, hearty, and can last you several meals if youre cooking for yourself or a few others. This chicken and rice casserole does just that while being bright and bold thanks to lemon, tarragon, and cream of chicken soup. Its everything youd want in a chicken and rice soup, but in a casserole. Aromatics and acids like lemon and herbs are great ways to spice up chicken casserole. This recipe uses crushed red pepper for some heat, as well as tarragon and parsley. The chicken thighs are seared quickly in hot oil before finishing in the oven, resulting in tender and moist meat with a crispy exterior. If you cant find cream of chicken soup at the store (or want to try a different option), cream of celery or cream of mushroom is a great substitute. Either way, the casserole will come out creamy and perfect. The lemon is what helps this dish the most: lemon juice and zest in the rice and sauce, while baking with slices that imbue the skin with lemony flavor. Serving with extra lemon juice also heightens the immediate flavor.

Serve this casserole with warm crusty buttery bread and a leafy green salad. Any leftovers can be stored in an airtight in the fridge for three days or the freezer for up to three months.

Ingredients

• 4 (6-ounce) bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 1/2 cups uncooked long-grain white rice, rinsed
• 1 (10 1/2-ounce) cream of chicken soup
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon chopped fresh tarragon, plus more for garnish
• 1/4 teaspoon crushed red pepper, plus more for garnish
• 2 cups chicken broth
• 1 lemon, sliced into 1/8-inch thick slices
• 1 teaspoon chopped fresh flat-leaf parsley

Directions

1. Gather all ingredients and prepare the necessary tools for cooking.
2. Preheat the oven to 375F (190C).
3. Season chicken thighs evenly with salt and pepper on both sides.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add chicken thighs to the skillet, skin side down, and cook until golden brown on both sides, about 8 minutes. Once browned, transfer the chicken thighs to a plate and set them aside. Do not wipe the skillet clean.
6. Add chopped garlic to the drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds.
7. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper to the skillet. Whisk to combine the ingredients.
8. Gradually add chicken broth, whisking constantly, until the mixture is smooth and well combined.
9. Arrange the seared chicken thighs, skin side up, over the rice mixture. Place lemon slices on top of the chicken thighs.
10. Cover the skillet tightly with aluminum foil or a lid, and transfer it to the preheated oven.
11. Bake for about 30 minutes or until the rice is fully cooked and the chicken reaches an internal temperature of 165F (73C) at its thickest part.
12. Remove the skillet from the oven. Stir the rice mixture and sprinkle with freshly chopped parsley.
13. Divide the chicken, rice, and lemon slices evenly among 4 plates. Garnish with additional tarragon and crushed red pepper.

Nutrition Facts (per serving)

• Calories: 652
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 9g (47% Daily Value)
• Cholesterol: 226mg (75% Daily Value)
• Sodium: 1601mg (70% Daily Value)
• Total Carbohydrate: 45g (17% Daily Value)
• Dietary Fiber: 6g (21% Daily Value)
• Total Sugars: 9g
• Protein: 46g (93% Daily Value)
• Vitamin C: 110mg (122% Daily Value)
• Calcium: 96mg (7% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 852mg (18% Daily Value)