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 9x13-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
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
Serving: 1servingCalories: 276kcalCarbohydrates: 41gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 1195mgPotassium: 186mgFiber: 1gSugar: 3gVitamin A: 342IUVitamin C: 0.3mgCalcium: 144mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
