Lemon Chicken Rice Casserole

When it feels like winter outside but you’re ready for spring flavors, bake this Lemon Chicken Rice Casserole for dinner! Made from scratch without canned soup.

Ingredients

2 tablespoons vegetable or olive oil
2 boneless skinless chicken thighs or 1 chicken breast, cut into 1-inch pieces
Kosher salt and ground black pepper, to taste
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup diced white or yellow onion
1 garlic clove, minced
3/4 cup shredded Parmesan cheese
1 cup instant white long-grain rice*
1 cup chicken broth or stock
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 teaspoon kosher salt
Chopped parsley, for garnish

Steps

Preheat oven to 375F. Lightly grease a 1 quart casserole dish or 6x2 round pan.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper then add to hot oil in a single layer. Cook for 3-4 minutes or until brown then flip and cook until no longer pink in the middle, another 3-4 minutes. Transfer the chicken to a bowl and keep warm.
Add the remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add asparagus, onion, and big pinch of salt. Cook until softened and fork tender, about 5-8 minutes.
Add the rice and garlic and cook 1 minute. Stir in the broth, scraping up any brown bits left on the bottom then cover with a lid and cook until the rice has softened and broth has been absorbed, about 5 minutes.
Remove from the heat then stir in cooked chicken, 1/2 cup Parmesan cheese, lemon zest, lemon juice, and salt. Transfer to the casserole dish then top with remaining 1/4 cup Parmesan cheese.
Bake for 10 minutes or until cheese has melted. Cool 10 minutes then garnish with parsley and serve.

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    "_schema": "Recipe",
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    "author": {
      "_type": "Person",
      "name": "Carla Cardello"
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    "description": "When it feels like winter outside but you’re ready for spring flavors, bake this Lemon Chicken Rice Casserole for dinner! Made from scratch without canned soup.",
    "image": "resources/recipes/images/lemon_chicken_rice_casserole_cover.jpg",
    "name": "Lemon Chicken Rice Casserole",
    "recipeIngredient": [
      "2 tablespoons vegetable or olive oil",
      "2 boneless skinless chicken thighs or 1 chicken breast, cut into 1-inch pieces",
      "Kosher salt and ground black pepper, to taste",
      "1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces",
      "1/4 cup diced white or yellow onion",
      "1 garlic clove, minced",
      "3/4 cup shredded Parmesan cheese",
      "1 cup instant white long-grain rice*",
      "1 cup chicken broth or stock",
      "1 tablespoon lemon zest",
      "2 tablespoons lemon juice",
      "1/4 teaspoon kosher salt",
      "Chopped parsley, for garnish"
    ],
    "recipeInstructions": [
      "Preheat oven to 375F. Lightly grease a 1 quart casserole dish or 6x2 round pan.",
      "In a large skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper then add to hot oil in a single layer. Cook for 3-4 minutes or until brown then flip and cook until no longer pink in the middle, another 3-4 minutes. Transfer the chicken to a bowl and keep warm.",
      "Add the remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add asparagus, onion, and big pinch of salt. Cook until softened and fork tender, about 5-8 minutes.",
      "Add the rice and garlic and cook 1 minute. Stir in the broth, scraping up any brown bits left on the bottom then cover with a lid and cook until the rice has softened and broth has been absorbed, about 5 minutes.",
      "Remove from the heat then stir in cooked chicken, 1/2 cup Parmesan cheese, lemon zest, lemon juice, and salt. Transfer to the casserole dish then top with remaining 1/4 cup Parmesan cheese.",
      "Bake for 10 minutes or until cheese has melted. Cool 10 minutes then garnish with parsley and serve."
    ],
    "recipeYield": 4,
    "url": "https://www.chocolatemoosey.com/lemon-parmesan-chicken-rice-casserole/"
  }
}