Casserole of rice and lemon chicken

 For a simple midweek supper, try this rice casserole with lemon chicken. This is a family-friendly comfort dinner made with rapidly browned chicken thighs baked with rice, lemon, and cream of chicken soup.

Never let me down by casseroles. If you're cooking for yourself or a small group of people, they are substantial, robust, and can last you several meals. Lemon, tarragon, and cream of chicken soup combine to create a bright and powerful flavor for this chicken and rice casserole. It's a casserole that has all the ingredients of a chicken and rice soup.

Ingredients:

1. 4 (6-ounce) bone-in, skin-on chicken thighs
2. 1 teaspoon kosher salt
3. 1/4 teaspoon freshly ground black pepper
4. 2 tablespoons olive oil
5. 2 cloves garlic, finely chopped
6. 1 1/2 cups uncooked long-grain white rice, rinsed
7. 1 (10 1/2-ounce) cream of chicken soup
8. 1 tablespoon freshly squeezed lemon juice
9. 1 teaspoon grated lemon zest
10. 1 teaspoon chopped fresh tarragon, plus more for garnish
11. 1/4 teaspoon crushed red pepper, plus more for garnish
12. 2 cups chicken broth
13. 1 lemon, sliced into 1/8-inch thick slices
14. 1 teaspoon chopped fresh flat-leaf parsley

Directions:

Step No: 01

Compile every component.

Step No: 02

ingredients used to make rice casserole and lemon chicken
MEREDITH FOOD STUDIOS DOTDASH
Set the oven's temperature to 375°F, or 190°C. On both sides, evenly season chicken thighs with salt and pepper.

Step No: 03

In a large ovenproof skillet, heat the oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for about 8 minutes, or until golden brown on both sides. Place the chicken thighs on a platter and reserve. Avoid cleaning the skillet with a cloth.

Step No: 04

Garlic is added to the skillet's drippings. Cook for 10 to 20 seconds, stirring regularly, or until aromatic. Whisk together the rice, cream of chicken soup, tarragon, lemon zest, lemon juice, and crushed red pepper. Add broth gradually while whisking continuously until smooth and well blended. Place the skin-side up chicken thighs on top of the rice mixture, followed by the lemon slices. Put the lid or very tightly covered aluminum foil inside the preheated oven.

Step No: 05

Preheat the oven and bake the rice for about 30 minutes, or until the thickest part of the chicken reaches 165 degrees Fahrenheit (73 degrees Celsius) on a thermometer placed into it.

Step No: 06

Take out of the oven. After stirring the rice mixture, add the parsley. Evenly distribute the rice, chicken, and lemon slices among 4 dishes. Add some more tarragon and crushed red pepper as garnish.

more details for recipes:https://www.allrecipes.com/lemon-chicken-and-rice-casserole-recipe-8635802