Best Lemon Chicken Casserole Recipes

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

LEMON-CURRY CHICKEN CASSEROLE

Steps:

• Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper. , In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.

CHICKEN, CHICKPEA & LEMON CASSEROLE

Steps:

• Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
• Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

CHICKEN BROCCOLI LEMON CASSEROLE

Steps:

• In a casserole dish:.
• Put broccoli in bottom. Add chicken over broccoli.
• Mix the rest of the ingredients and layer on top of chicken.
• Sprinkle with breadcrumbs.
• Salt and pepper to taste.
• Bake 45 minutes to an hour in a 350 degree oven.

LEMON ARTICHOKE CHICKEN NOODLE CASSEROLE

Steps:

• 1. Cook about two large boneless chicken breasts in the oven with lemon pepper seasoning or you can cook chicken whatever way you like. Cut chicken in strips or bite size pieces.
• 2. Mix soup,cheese, mayo,sour cream, lemon juice in a bowl and add cooked chicken and artichokes. Put cooked noodles in a buttered casserole and top with chicken and soup mixture. Stir to incorporate and add capers.
• 3. Bake at 350 degrees for about 25 minutes, long enough to melt cheese.

CREAMY LEMON CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Grease an 11 x 8 baking dish (or one of similar size).
• In a large shallow bowl, combine flour with the parmesan, garlic powder, onion powder, and ½ of the lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each piece of chicken on all sides with flour mixture. Set aside.
• In a large skillet over medium-high heat, heat olive oil until shimmering but not smoking. Add chicken skin side down, and sear until golden, 6 minutes. Flip and cook until the opposite side is golden, around 6 minutes more. Remove from the pan and set aside.
• Stir together the soup, water, rice, garlic, and remaining lemon zest in your prepared baking dish. Place the chicken on the rice mixture and layer lemon slices over the top of each piece. Cover the baking dish.
• Bake for 30-40 minutes or until the chicken is done and the rice is tender. To develop a deeper color, uncover the dish for the last 5-10 minutes of baking. Sprinkle on the sliced basil. Let stand for 10 minutes. Stir the rice and season to taste before serving.

LEMON-CURRY CHICKEN CASSEROLE

Steps:

• 1. Preheat oven..350..Place asparagus in a greased 11"x7"x2" baking dish;set aside Sprinkle chicken with salt and pepper.
• 2. In a large skillet,saute chicken in butter 10-14 minutes or until juices run clear. Place over asparagus. Combine soup & next 5 ingredients.Spoon over chicken.
• 3. Bake,uncovered,350..35 minutes. Sprinkle with almonds and return to oven. Bake until heated through.

LEMON AND CHICKEN CASSEROLE RECIPE BY TASTY

Steps:

• Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
• Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
• Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
• Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
• Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
• Serve warm.

LEMON CHICKEN CASSEROLE

Steps:

• Sprinkle the chicken over the bottom of a greased 9x13-inch pan.
• Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken.
• Sprinkle the cracker crumbs over the layers.
• Drizzle butter over the cracker crumbs. Sprinkle poppy seeds over all.
• Bake at 350 degrees for 30-45 minutes.