Main Dishes Casserole Recipes Chicken Rice Lemon Chicken And Rice Casserole 4.6 (16) 13 Reviews 1 Photo Try this lemon chicken and rice casserole for an easy mid-week dinner. Chicken thighs are quickly browned and then baked with rice, lemon, and cream of chicken soup to create a comfort dish for the whole family. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Allrecipes' editorial guidelines Published on May 2, 2024 Tested by Renu Dhar Tested by Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Jump to recipe Casseroles never disappoint. They are filling, hearty, and can last you several meals if you’re 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. It’s everything you’d 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,” says recipe developer Catherine Jessee. “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 can’t 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: “This recipe uses lemon juice and zest in the rice and sauce of the casserole, while it’s baked with slices that imbue the skin with lemony flavor,” says Jessee. “Serving with 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 container in the fridge for three days or the freezer for up to three months. Editorial Contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Gather all ingredients. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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 withadditional tarragon and crushed red pepper. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 652 Calories 36g Fat 45g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 652 % Daily Value * Total Fat 36g 46% Saturated Fat 9g 47% Cholesterol 226mg 75% Sodium 1601mg 70% Total Carbohydrate 45g 17% Dietary Fiber 6g 21% Total Sugars 9g Protein 46g 93% Vitamin C 110mg 122% Calcium 96mg 7% Iron 5mg 26% Potassium 852mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.