Oven Baked Lemon Chicken and Rice Casserole! Everything in the pot and in the oven! Even the uncooked rice!
I think everyone has a version of this recipe in their list of faves. A lot of them have a can of cream of ka ka in them…but not this one! Just some chopped veggies, rice, lemon and broth for a healthy fast and fresh dinner! The veggies add a much appreciated texture and flavor to the rice.
How to Make Oven Baked Lemon Chicken and Rice Casserole!
I used carrot and celery because thats what I had on hand but some added peppers or even butternut squash cubes would be so good in this. You really can’t screw this up guys – it’s that easy!
Everyone in the pool!
Top with your chicken. (I used bone in chicken thighs. See the recipe card for chicken breast instructions). Sprinkle with some poultry seasoning that has been mixed with a bit of paprika and in the oven it goes!
Bake 40-45 minutes covered if using bone in chicken and 30-35 minutes for chicken breasts.
Make this once and you will make it over and over again! I first made this from an old Pillsbury Cookoff Cookbook. One of the first cookbooks I ever had! I rummaged all over and can’t find that beat up old cookbook (insert sad face). I am such a cleaner outer…I probably tossed it. ugh. But I remember the book would open to this page every time! A well loved recipe…
To one pot wonders!
An easy one pot meal with the rice cooked right in with the chicken!
- 6-8 pieces bone-in chicken thighs or 4 chicken breasts, see notes for reduced baking time
- 1 1/2 cups uncooked short grain white rice if using long grain, increase cooking time by 10-15 minutes
- 3 cups chicken stock, warmed prefer low sodium
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup onion, chopped
- 3 cloves garlic, chopped
- 1 lemon, juiced and zested
- salt and pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375 degrees
Warm chicken stock in microwave for 2 minutes and set aside.
Add veggies, rice, lemon juice and zest into a 9 x 13 baking dish. Pour in warm chicken stock. Give a stir and taste for additional salt. (before adding raw chicken!). Depending on the salt of your broth you may want to add a pinch more.
Top rice and broth mixture with uncooked chicken.
Sprinkle with rub seasoning.
Cover and bake for about 40 minutes or until most of the broth has been absorbed by the rice. (add additional 10-15 minutes for bone in chicken)
Un cover and cook an additional 15 minutes or until internal temperature of chicken reaches 165 degrees.
If using chicken breasts, reduce cook time to 25 minutes leaving casserole covered for the entire cook time.