Why you’ll love this chicken and rice casserole recipe
Who doesn’t love a good casserole? Whether you’re making a chicken broccoli rice casserole or an easy tuna casserole, you’re guaranteed to have an easy meal everyone will love.
You can never go wrong with a classic. However, recently this lemon pepper chicken casserole recipe is a fun twist I’ve been making nearly every week!
- Flavor – Rich, buttery, and cheesy with bright notes of lemon flavor, every bite satisfies all your tastebuds without being overpowering. Even picky eaters can’t get enough!
- Family-friendly – One dish makes enough to feed up to 6 people, which is plenty for my whole family, and even leaves leftovers to enjoy the next day.
- Easy – With just 10 minutes of prep time, this is a fuss-free meal you can have on the table in under an hour. It comes out nice and fluffy every time, and you don’t even need canned soups!
Pair your cheesy chicken and rice casserole with a side of oven roasted vegetables or an easy cucumber salad, and you’ve got a filling dinner!
Key Ingredient Notes
- Chicken – I use boneless skinless chicken breasts, but you can substitute chicken tenders or boneless skinless chicken thighs if preferred.
- Lemon pepper seasoning – This is key to creating the bright, vibrant flavor that makes this casserole unique!
- Chicken broth – I like to use homemade chicken stock, but store-bought will still taste great.
- Milk enhances the creaminess and eliminates the need for canned soup. I like to use whole milk for the richest flavor, but any percentage you have on hand will be fine.
- White rice – Use long-grain white rice to ensure a nice, fluffy texture. Jasmine and basmati rice also work perfectly. I haven’t tested this recipe with brown rice, but it’ll require more liquids and a longer cooking time. Avoid instant or parboiled rice!
- Butter – I recommend using unsalted butter but salted will work, too. Just be sure to adjust the amount of extra salt included in the casserole!
- Mozzarella cheese complements the dish well without overpowering it. Fresh mozzarella also works and adds a nice creaminess. You can also use other types of cheeses. Parmesan cheese, for example, adds a salty, nutty flavor and enhances the lemon pepper seasoning without clashing with it.
How to make chicken and rice casserole
Before you begin, preheat the oven to 375°F. Then, lightly grease a 9×13-inch casserole pan.
- Cut the chicken into bite-sized pieces, and toss it with the lemon pepper seasoning.
- Combine the broth, milk, salt, and garlic powder in a large bowl. Then, microwave until hot. This takes about 3 minutes!
- Stir the rice and hot liquids in a 9×13-inch casserole pan. Make sure to spread the rice out evenly!
- Place the chicken pieces over the rice in an even layer, add the thyme and butter.
- Bake uncovered until the rice is tender and the chicken cooks through. This takes about 40 minutes.
- Remove from oven and sprinkle the cheese on top.
- Cover and rest for 5 minutes before serving.
TIP: If the cheese begins to brown too quickly, cover the dish with aluminum foil, and continue to bake until the chicken cooks through.
Tips for Success
- If possible, shred your own cheese. Not only will it taste better, but it will melt easier too! Pre-shredded cheese contains additives to prevent it from sticking in the package, which means it doesn’t melt as smoothly as freshly grated cheese.
- Use the right kind of rice. Long-grain rice is key to creating the fluffy consistency we want. Avoid instant and parboiled rice for this recipe, or you’ll end up with a soft and mushy dish!
- Don’t skip heating the milk! Adding it to the casserole while it’s nice and hot will jumpstart the cooking process, which ensures your rice cooks properly.
Make-Ahead Tips
- You can make this cheesy chicken and rice casserole up to 1-2 days in advance, and bake it when you’re ready!
- Assemble the casserole as the recipe states, combining the ingredients in a casserole dish. Then, cover it with foil, and place it in the fridge.
- When you’re ready to eat, bake as normal, adding more time as needed for the rice to cook completely.
Storing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the entire dish in the oven at 375°F until warm. Just be careful not to let it burn! Or, warm individual portions in the microwave.
- Freeze the unbaked chicken and rice casserole for up to 2-3 months. Assemble the ingredients, stopping just before baking. Cover the dish tightly with plastic wrap followed by aluminum foil. To serve, thaw the casserole in the fridge overnight, and bake as normal, adding more time as needed for the rice to cook through.
FAQs:
Can I add vegetables to easy chicken and rice casserole?
Sure! Include any of your favorite vegetables such as broccoli, carrots, onions, green beans, or mushrooms.
What should I serve with lemon pepper chicken and rice casserole?
This casserole can be enjoyed as a complete meal on its own! However, it also pairs well with sides like air fryer brussels sprouts, grilled mixed vegetables, and instant pot artichokes.
Can I use pre-cooked rotisserie chicken in this recipe?
Yes, using pre-cooked rotisserie chicken makes this recipe even easier. Just make sure to shred the chicken before adding it to the dish.
Lemon Pepper Chicken and Rice Casserole
This cheesy chicken and rice casserole recipe with lemon pepper seasoning is incredibly quick and easy to make. No canned soup required! This familiar comfort meal with a twist is ready in under an hour.
Ingredients
- 4 boneless skinless chicken breasts Note 1
- 2 teaspoons lemon pepper seasoning
- 2 cups chicken broth
- 1 ½ cups milk
- 2 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 ½ cups long grain white rice Note 2
- 1-2 fresh thyme sprigs
- 2 tablespoons butter
- ½ cup grated mozzarella cheese Note 3
Garnish:
- Fresh lemon wedges
- Fresh thyme
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole pan.
- Cut chicken into bite size pieces. Toss the chicken with lemon pepper seasoning.4 boneless skinless chicken breasts, 2 teaspoons lemon pepper seasoning
- In a large bowl, combine the broth, milk, salt and garlic powder. Microwave it until hot, about 3 minutes.2 cups chicken broth, 1 ½ cups milk, 2 teaspoons coarse kosher salt, 1 teaspoon garlic powder
- In a 9×13-in casserole pan, combine rice, hot liquids, and stir together. Spread the rice evenly.1 ½ cups long grain white rice
- Add the chicken cubes on top of the rice mixture in an even layer. Place the thyme sprigs and butter on top. Sprinkle the cheese evenly over the dish.1-2 fresh thyme sprigs, 2 tablespoons butter, ½ cup grated mozzarella cheese
- Bake, uncovered, for 40 minutes, until the rice is tender, and the chicken is cooked through.
- Fluff the rice with a fork before serving.Fresh lemon wedges, Fresh thyme
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
Note 1: You can use 20-22oz of chicken tenders, or skinless, boneless thighs.
Note 2: Use long-grain white rice to ensure a nice and fluffy texture. Jasmine and basmati rice also work perfectly. Avoid instant and parboiled rice for this recipe, or you’ll end up with a soft and mushy dish. I haven’t tested this recipe with brown rice, but it’ll require more liquids and a longer cooking time.
Note 3: Mozzarella cheese complements the dish well without overpowering it. Fresh mozzarella also works and adds a nice creaminess. You can also use other types of cheeses. Parmesan cheese, for example, adds a salty, nutty flavor and enhances the lemon pepper seasoning without clashing with it.
Make Ahead Tips:
– You can make this cheesy chicken and rice casserole up to 1-2 days in advance, and bake it when you’re ready!
– Assemble the casserole as the recipe states, combining the ingredients in a casserole dish. Then, cover it with foil, and place it in the fridge.
– When you’re ready to eat, bake as normal, adding more time as needed for the rice to cook completely. Storing Tips:
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the entire dish in the oven at 375°F until warm. Just be careful not to let it burn! Or, warm individual portions in the microwave.
– Freeze the unbaked chicken and rice casserole for up to 2-3 months. Assemble the ingredients, stopping just before baking. Cover the dish tightly with plastic wrap followed by aluminum foil. To serve, thaw the casserole in the fridge overnight, and bake as normal, adding more time as needed for the rice to cook through.
– You can make this cheesy chicken and rice casserole up to 1-2 days in advance, and bake it when you’re ready!
– Assemble the casserole as the recipe states, combining the ingredients in a casserole dish. Then, cover it with foil, and place it in the fridge.
– When you’re ready to eat, bake as normal, adding more time as needed for the rice to cook completely. Storing Tips:
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the entire dish in the oven at 375°F until warm. Just be careful not to let it burn! Or, warm individual portions in the microwave.
– Freeze the unbaked chicken and rice casserole for up to 2-3 months. Assemble the ingredients, stopping just before baking. Cover the dish tightly with plastic wrap followed by aluminum foil. To serve, thaw the casserole in the fridge overnight, and bake as normal, adding more time as needed for the rice to cook through.
Nutrition
Calories: 276kcal
Carbs: 41g
Protein: 8g
Fat: 276kcal
Sugar: 3g
Sodium: 1195mg
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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