New Recipes

Lemon Chicken And Rice Casserole

Name: Lemon Chicken And Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 (6-ounce) bone-in, skin-on chicken thighs; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 1/2 cups white rice, rinsed; 1 (10 1/2-ounce) cream of chicken soup; 1 tablespoon freshly squeezed lemon freshly squeezed lemon; 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 parsley

4 servings

servings

10 minutes

active time

1 hour

total time

Start Cooking

Ingredients

4 (6-ounce) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 1/2 cups white rice, rinsed

1 (10 1/2-ounce) cream of chicken soup

1 tablespoon freshly squeezed lemon freshly squeezed lemon

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 parsley

Directions

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs evenly with salt and pepper on both sides.

Heat oil in a large oven-safe skillet over medium-high. Add chicken thighs to skillet, skin sides down, and cook until golden brown on both sides, about 8 minutes. Transfer chicken thighs to a plate; set aside. Do not wipe skillet clean.

Add garlic to drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper; whisk to combine. Gradually add broth, whisking constantly, until combined and smooth. Arrange chicken thighs, skin sides up, over rice mixture and place lemon slices over chicken thighs. Cover tightly with aluminum foil or lid, and transfer to the preheated oven.

Bake in the preheated oven until rice is cooked through and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 30 minutes.

Remove from the oven. Stir rice mixture, and sprinkle with parsley. Divide chicken, lemon slices, and rice evenly among 4 plates. Garnish with additional tarragon and crushed red pepper.

Nutrition

Serving Size

Calories

652 kcal

Total Fat

36 g

Saturated Fat

9 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

226 mg

Sodium

1601 mg

Total Carbohydrate

45 g

Dietary Fiber

6 g

Total Sugars

9 g

Protein

46 g