Why You’ll Love This Recipe

If you’re a fan of creamy, tangy, and savory dishes, this Lemon Chicken Casserole is a must-try. The fresh lemon zest and juice give the casserole a bright and refreshing flavor, while the creamy sauce coats the chicken and vegetables perfectly. With the addition of a crunchy topping, this casserole is both satisfying and delicious. It’s a simple yet flavorful dish that is great for meal prepping or feeding a crowd.

Ingredients

  • 4 boneless, skinless chicken breasts (cooked and diced)

  • 1 cup cooked rice (white or brown)

  • 1 can (10.5 oz) cream of chicken soup

  • ½ cup sour cream

  • 1 cup shredded cheddar cheese

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon dried thyme

  • 1 cup frozen peas (optional)

  • 1 cup crushed buttery crackers (such as Ritz) for topping

  • 2 tablespoons butter (melted)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. In a large bowl, combine the cooked chicken, rice, cream of chicken soup, sour cream, shredded cheddar cheese, lemon zest, lemon juice, garlic powder, onion powder, and dried thyme. Stir until well combined.

  3. If using peas, fold them into the mixture.

  4. Spread the chicken and rice mixture evenly in the prepared baking dish.

  5. In a small bowl, mix the crushed crackers with the melted butter until the crumbs are coated.

  6. Sprinkle the buttery cracker mixture evenly over the top of the casserole.

  7. Bake the casserole in the preheated oven for 25-30 minutes, or until it’s bubbly and golden brown on top.

  8. Remove from the oven and let it cool for a few minutes before serving. Enjoy!

Servings and Timing

This recipe serves approximately 6 people.

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Total time: 45 minutes

Storage/Reheating

Store any leftover Lemon Chicken Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes until heated through. If you prefer to freeze the casserole, wrap it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use leftover chicken for this casserole?

Yes, leftover cooked chicken works perfectly for this recipe. It’s a great way to repurpose roast chicken, rotisserie chicken, or any other pre-cooked chicken.

2. Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole in advance and store it in the fridge before baking. Just cover it tightly with plastic wrap or foil and bake it when ready, adding an extra 5-10 minutes to the baking time if needed.

3. Can I use a different type of cheese?

Yes, you can use other types of cheese such as mozzarella, Monterey Jack, or Parmesan. A blend of your favorites would also work well.

4. Is this recipe gluten-free?

This recipe is not naturally gluten-free, as it uses crushed crackers for the topping. To make it gluten-free, simply use gluten-free crackers or breadcrumbs.

5. Can I add more vegetables to this casserole?

Definitely! You can add vegetables like broccoli, carrots, or bell peppers for extra nutrition and flavor. Just make sure to chop them into bite-sized pieces and cook them slightly before adding them to the casserole.

6. Can I substitute the cream of chicken soup?

If you’re looking for a healthier option or don’t have cream of chicken soup on hand, you can use a homemade white sauce (béchamel) as a substitute. You can also use cream of mushroom soup for a different flavor.

7. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used in place of chicken breasts. They will add a slightly richer flavor and are great for casseroles. Just be sure to cook them thoroughly before dicing.

8. Can I freeze the casserole before baking?

Yes, you can freeze the assembled casserole before baking. Wrap it tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. When ready to bake, thaw it in the fridge overnight and bake as directed.

9. Can I make this casserole without rice?

If you prefer not to use rice, you can substitute it with pasta, quinoa, or cauliflower rice for a different base. Just cook the substitute before adding it to the casserole mixture.

10. How can I make this casserole spicier?

If you like a little heat, you can add some crushed red pepper flakes or a pinch of cayenne pepper to the casserole mixture. You could also add some diced jalapeños for a fresh kick.

Conclusion

Lemon Chicken Casserole is a delightful dish that combines comforting flavors with a tangy twist. The creamy chicken and rice mixture, complemented by the bright citrus notes of lemon, creates a satisfying and flavorful meal. Whether you’re looking for an easy weeknight dinner or a make-ahead dish for meal prep, this casserole is a crowd-pleaser that’s sure to become a family favorite. Enjoy it warm with a side of your choice, and savor the deliciousness!

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Lemon Chicken Casserole

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Lemon Chicken Casserole is a comforting and flavorful dish that combines tender chicken, creamy sauce, and zesty lemon for a perfect family meal. Easy to prepare and bake, this casserole offers a delicious balance of savory, tangy, and creamy flavors that are sure to please everyone at the table. Ideal for busy weeknights, meal prepping, or feeding a crowd!

Ingredients

  • 4 boneless, skinless chicken breasts (cooked and diced)

  • 1 cup cooked rice (white or brown)

  • 1 can (10.5 oz) cream of chicken soup

  • ½ cup sour cream

  • 1 cup shredded cheddar cheese

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon dried thyme

  • 1 cup frozen peas (optional)

  • 1 cup crushed buttery crackers (such as Ritz) for topping

  • 2 tablespoons butter (melted)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  • In a large bowl, combine the cooked chicken, rice, cream of chicken soup, sour cream, shredded cheddar cheese, lemon zest, lemon juice, garlic powder, onion powder, and dried thyme. Stir until well combined.

  • If using peas, fold them into the mixture.

  • Spread the chicken and rice mixture evenly in the prepared baking dish.

  • In a small bowl, mix the crushed crackers with the melted butter until the crumbs are coated.

  • Sprinkle the buttery cracker mixture evenly over the top of the casserole.

  • Bake the casserole for 25-30 minutes, or until it’s bubbly and golden brown on top.

  • Remove from the oven and let it cool for a few minutes before serving.

Notes

For a gluten-free option, substitute the buttery crackers with gluten-free crackers or breadcrumbs.Add more vegetables like broccoli, carrots, or bell peppers for extra nutrition and flavor.Use leftover chicken for a quicker meal preparation.

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