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
| 2tbsp | 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 | |
| 0.5lb | fresh asparagus, trimmed and cut into 1-inch pieces |
| 0.25c | diced white or yellow onion |
| 1 | garlic clove, minced |
| 0.75c | shredded Parmesan cheese |
| 1c | instant white long-grain rice* |
| 1c | chicken broth or stock |
| 1tbsp | lemon zest |
| 2tbsp | lemon juice |
| 0.25tsp | kosher salt |
| Chopped parsley, for garnish |
Preparation
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.