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A classic lemon chicken and rice casserole ready to serve with a spoon scooping out rice
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5 from 4 votes

Creamy Lemon Chicken and Rice Casserole

This Lemon Chicken and Rice Casserole recipe is the perfect easy one pot meal full of citrus and herb essence, flavorful juicy chicken thighs and creamy tender rice! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 4 bone in skin on chicken thighs we used 3 large ones here but 4 smaller ones are great as well.
  • 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
  • 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


  • 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 ½ 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, water, 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 30-40 minutes or until the chicken is done and the rice is tender. 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.


Add an extra 1/3-1/2 cup of water or broth for creamier rice.
Also you can change the chicken thighs to breasts but they will require a longer baking period overall.