Lemon Chicken And Rice Casserole

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