Lemon Chicken and Rice Casserole Recipe

July 2024 · 3 minute read
Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipesBy Bonnie S. Benwick

A comforting chicken and rice casserole is made brighter by generous amount of lemon juice. Using leftover or rotisserie chicken and cooked rice makes excellent use of surplus ingredients.

If freezing leftovers, cutting the cooled casserole into individual portions is recommended.

Serve with sautéed spinach or a spinach salad.

Storage: Refrigerate for up to 4 days or freeze, baked up until the breadcrumb step, for up to 6 weeks (see Notes). Reheat in a 350-degree oven until heated through, about 30 minutes.

Adapted from "Cook & Freeze: 150 Delicious Dishes to Serve Now and Later," by Dana Jacobi (Rodale, 2010).

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Ingredients

measuring cup

Servings: 6

For the sauce

For the casserole

Directions

  • Step 1

    Make the sauce: In a large, heat-safe measuring cup, combine the milk and broth and microwave on MEDIUM just long enough to warm through (without boiling).

  • Step 2

    In a medium, heavy saucepan over medium heat, melt the butter. Whisk in the rice flour and cook for 2 minutes, whisking constantly. Slowly pour in the warm milk-broth mixture, whisking, until all of the liquid is incorporated. Stir in the cheese and cook, whisking to form a smooth sauce that has thickened enough to coat the back of a spoon, 4 to 5 minutes. Season to taste with salt and pepper. You should get about 2 cups.

  • Step 3

    Make the casserole: In a medium skillet over medium heat, heat the oil and melt the butter. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the rice and stir to coat evenly.

  • Step 4

    In a large bowl, mix together the sauce, broth, sour cream and lemon juice until combined. Add the rice mixture, the chicken and spinach, stirring to incorporate. Season to taste with salt and pepper.

  • Step 5

    Position one rack in the middle of the oven and the other 6 inches away from the broiling element, and preheat to 350 degrees. Grease the inside of a 9-by-9-inch baking dish with nonstick cooking spray.

  • Step 6

    Spread the chicken-rice mixture evenly in the baking dish. Cover with aluminum foil and bake on the middle rack for 35 minutes. If you plan to serve the casserole right away, uncover and sprinkle the breadcrumbs evenly over the top. Transfer the dish to the top rack and broil for 3 to 5 minutes, or until the the breadcrumbs have lightly browned.

  • Step 7

    If you plan to freeze the casserole, bypass the bread crumb step. Remove the casserole from the oven after the 30 minutes and allow it to cool. Cover with plastic wrap and refrigerate to chill through. (At this point, if desired, cut it into individual portions and wrap each one first in plastic wrap, then in foil.) Freeze for 6 to 8 hours, then unmold and wrap first in plastic wrap, then in foil. Return to the freezer and store for up to 6 weeks.

    • Notes

    If you plan to freeze the casserole, bypass the bread crumb step. Remove the casserole from the oven after the 30 minutes and let cool. Cover and refrigerate until completely chilled, about 2 hours. If desired, cut into individual portions and wrap each one first in plastic wrap, then in foil before freezing.

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    Nutritional Facts

    Per serving (using reduced-fat milk, low-fat sour cream and white rice)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Cook & Freeze: 150 Delicious Dishes to Serve Now and Later," by Dana Jacobi (Rodale, 2010).

    Tested by Bonnie S. Benwick.

    Published September 28, 2010

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