Lemon Chicken and Rice Casserole

2 days ago 3

Democracy Dies successful Darkness

3.5 (99)

By Bonnie S. Benwick

A comforting chickenhearted and atom casserole is made brighter by generous magnitude of citrus juice. Using leftover oregon rotisserie chickenhearted and cooked atom makes fantabulous usage of surplus ingredients.

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

Serve with sautéed spinach oregon a spinach salad.

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

Ingredients

For the sauce

1 cupful full oregon reduced-fat milk
1 cupful low-sodium chickenhearted broth
2 tablespoons unsalted butter
2 tablespoons atom flour
1/4 cupful freshly grated parmesan cheese
Fine salt
Freshly crushed achromatic pepper

For the casserole

1 tablespoonful canola oil
1 tablespoonful unsalted butter
1 tiny yellowish bulb (5 ounces), finely chopped
1 clove garlic, minced oregon finely grated
4 cups cooked achromatic oregon brownish rice
1 cupful low-sodium chickenhearted broth
3/4 cups regular oregon low-fat sour cream
Juice from 2 to 3 lemons (1/2 cup), positive much for serving
3 cups cooked (skinless) chicken, torn into 1-inch pieces
10 ounces frozen chopped spinach oregon kale, defrosted and squeezed dry
Fine salt
Freshly crushed achromatic pepper
Nonstick cooking spray
1/3 cupful panko breadcrumbs

Nutritional Facts

Per serving (using reduced-fat milk, low-fat sour pick and achromatic rice)

Calories
500
Fat
17 g
Saturated Fat
8 g
Carbohydrates
51 g
Sodium
400 mg
Cholesterol
95 mg
Protein
33 g
Fiber
2 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon 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

Updated March 13, 2026