Description
This Creamy Lemon-Dill Chicken & Rice Casserole is a comforting yet fresh dish made with tender chicken, fluffy rice, and a creamy lemon-dill sauce. Perfect for family dinners or meal prep, this easy casserole is rich, zesty, and full of flavor.
Ingredients
- 1 lb chicken breast or boneless skinless chicken thighs (cooked or raw, cubed)
- 1 cup uncooked rice (or 2 1/2 cups cooked rice)
- 1 tablespoon olive oil or butter
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill (or 2 teaspoons dried dill)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese (optional)
- 1 cup frozen peas or spinach (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
- If using raw chicken, season it with salt and pepper.
- In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic for 3–5 minutes until soft and fragrant.
- In a large bowl, combine rice (uncooked or cooked), chicken broth, cream or milk, lemon juice, lemon zest, dill, salt, pepper, and the sautéed onion mixture.
- Add chicken and optional vegetables, then mix until well combined.
- Transfer mixture to the prepared casserole dish and spread evenly.
- Cover with foil and bake:
- Uncooked rice: 40–45 minutes
- Cooked rice: 25–30 minutes
until rice is tender and chicken is fully cooked.
- Remove foil, sprinkle parmesan cheese on top if using, and bake uncovered for 10 minutes until lightly golden.
- Let rest for 5 minutes before serving.
Notes
Use pre-cooked or rotisserie chicken to save time.Brown rice can be used but requires longer cooking and extra liquid.Greek yogurt can replace cream for a lighter, tangy version.Add vegetables like broccoli, asparagus, or spinach for extra nutrition.Keep covered during most of baking to prevent drying out.Adjust lemon juice to taste for more or less brightness.
