Y’all I grew up loving a chicken casserole, and this Lemon Chicken and Rice Casserole recipe is just like the ones my mama would pull together. She would juggle a busy work day then sear some chicken thighs and add to a creamy lemon flavored rice before baking it up. Prep is just 15-20 minutes flat. If you need a pantry-friendly, efficient recipe on deck, get into this one boos. It’s pure comfort.
This post may contain affiliate links. Read our disclosure policy.
How to Make Chicken and Rice Casserole
Step 1: In a large shallow bowl, combine flour with parmesan, garlic powder, onion powder, and half of the lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each piece of chicken on all sides with flour mixture. Set aside. In a large skillet over medium-high heat, heat olive oil until shimmering but not smoking. Add chicken skin side down, and sear until golden, 6 minutes. Flip and cook until the opposite side is golden, around 6 minutes more. Remove from the pan and set aside.
Step 2: Stir together the soup, stock, rice, garlic, and remaining lemon zest in your prepared baking dish. Place the chicken on the rice mixture and layer lemon slices over the top of each piece. Cover the baking dish.
Step 3: Bake for 40-60 minutes or until the chicken is done and the rice is tender (it could take a bit longer up to an hour for some for the rice but if it is still liquidy continue baking). To develop a deeper color, uncover the dish for the last 5-10 minutes of baking.
Step 4: Sprinkle on the sliced basil. Let stand for 10 minutes. Stir the rice and season to taste before serving.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Lemon Chicken and Rice Casserole Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp lemon zest separated
- kosher salt and ground black pepper
- 4 bone in skin on chicken thighs we used 3 large ones here but 4 smaller ones are great as well.
- 3 tbsp extra virgin olive oil
- 10.2 oz cream of chicken soup
- 1 cup chicken stock
- 3/4 cup long grain white rice
- 2 cloves of garlic grated or minced
- 1 lemon sliced into rounds
- thinly sliced basil for garnish, optional
Instructions
- Preheat the oven to 375 degrees. Grease an 11 x 8 baking dish (or one of similar size).
- In a large shallow bowl, combine flour with the parmesan, garlic powder, onion powder, and half of the lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each piece of chicken on all sides with flour mixture. Set aside.
- In a large skillet over medium-high heat, heat olive oil until shimmering but not smoking. Add chicken skin side down, and sear until golden, 6 minutes. Flip and cook until the opposite side is golden, around 6 minutes more. Remove from the pan and set aside.
- Stir together the soup, stock, rice, garlic, and remaining lemon zest in your prepared baking dish. Place the chicken on the rice mixture and layer lemon slices over the top of each piece. Cover the baking dish.
- Bake for 40-60 minutes or until the chicken is done and the rice is tender (it could take a bit longer up to an hour for some for the rice but if it is still liquidy continue baking). To develop a deeper color, uncover the dish for the last 5-10 minutes of baking. Sprinkle on the sliced basil. Let stand for 10 minutes. Stir the rice and season to taste before serving.
Notes
Storage and Reheating
Any leftover lemon chicken and rice casserole bake should be slightly cooled, then stored in an airtight container and kept in the fridge for up to 3 days. I like to portion out the remains into individual containers for easier reheating. To reheat, either transfer the desired portion onto a plate or leave it inside its microwaveable container. Cover with a damp paper towel to retain moisture. Heat on high in 1 minute increments until heated through.Nutrition
Recipe Tips
- SWAP CHICKEN THIGHS FOR BREASTS. If you’re local market it out of thighs, or you simply prefer chicken breasts, go ahead and make the switch! Continue to follow the recipe as written, just be sure to allot for a longer cooking time since breasts are larger.
- USE BROTH, STOCK, OR WATER. This recipe calls for the use of chicken broth to cook the rice. You can use any kind of broth or even chicken stock you’d like. In a pinch, or as a preference, water can be used! For a creamier rice, you can add up to ⅓ cup of extra liquid.
- ADD SPICE. I intended for this recipe to be quite simple; it’s ingredient list is short and the flavors are light and well-balanced. Kick things up a notch by adding a touch of spice to the dish. Paprika, cayenne, red pepper flakes, or a dash of your favorite seasoning should do the trick.
- TRY A DIFFERENT CANNED SOUP. No cream of chicken? Cream of mushroom will work just as well.
- ADD/SUBTRACT COOKING TIME. The cooking time for this recipe will vary based on oven temperature, the kind of rice used, and the meat. Start checking sooner rather than later and adjust the time as needed.
pinterest 
facebook 
twitter 
email
I used chicken breasts and added some chopped broccoli – it was delicious! Will definitely be making this again. Thank you for sharing.
Fantastic!!
This is an excellent and easy recipe. Comfort food. I added a thinly sliced carrot, a couple thinly sliced ribs of celery, and chopped tomato. I did not brown the chicken first due to time constraints, used chicken tenders.
Do you use cooked rice or dry? How much should you adjust for chicken breast.
Hi Tim, you want to use dry rice. It should be about the same cooking time for the chicken breast, it really just depends on the thickness of the chicken.
I haven’t made this yet, but I’m concerned with the amount of time the chicken will cook. You have 12 minutes in the skillet and then another 40-60 min. in the oven? I’m afraid this could be overcooked?? Can you please explain how this won’t happen? I’m new to cooking and just trying to understand. It Seems like a long time to cook chicken thighs from what I have already learned. Thank you!!!
Hi Cheri, since this recipe calls for large, bone-in chicken thighs the cooking time is correct. Bone-in chicken takes longer to cook than boneless and large chicken thighs are usually pretty thick. The range is so wide from 40-60 depending on the size of the chicken thighs. I would test at 40 mins with a thermometer and if it reads 165F then you’re all set. The skillet time is really just about crisping the skin.
ABSOLUTELY delicious! Will be making often! Thanks for posting!!!
Thanks so much, doll!
Can brown rice be used instead of white rice?
Yes! But, the cooking time, I am sure will change as brown rice takes longer to cook than white. I have not made this recipe with brown rice but you could test it out, probably more around 60-70 minutes for the cook time I would think!
Made this with boneless, skinless chicken breasts and kept rest the same. It was delicious! Will make again! Thank you so much!
You’re so welcome, Catherine!
Hi! 🙂
Can I use boneless, skinless chicken thighs?
Yep, chicken thighs work great here!
Hello I am sorry my last comment on the other recipe was meant for this one is it possible to make a stovetop version ?
Hi Rhonda, I’m sure it absolutely is however I didn’t test this as a stovetop so I can’t give you exact details on how to convert it. You can use your lid to cover it and ensure the chicken is cooked all the way through and the rice is done.
This looks so good, but I wanted to ask if the cream of mushroom soup is condensed soup or regular soup that is used ? Thank you