Step-by-step
0/2 done- 1
Preheat oven to 400°F. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, chopped onion, ¾ teaspoon salt and ½ teaspoon pepper; cook, stirring often, until the chicken is beginning to brown and the onion is softened, about 5 minutes. Sprinkle with 2½ tablespoons flour and ¼ teaspoon garlic powder; cook, stirring constantly, for 1 minute. Stir in 1 cup broth; bring to a boil over medium-high heat, stirring often and scraping the bottom of the pan to remove any browned bits. Stir in 1 package rice, 2 tablespoons lemon juice and ¼ cup dill until combined.
- 2
Bake, covered, until the casserole is bubbling around the edges and the chicken is cooked through (165°F), 15 to 20 minutes. Stir in 1 cup peas, ¼ cup half-and-half and the remaining ¼ cup dill until well combined. Sprinkle with 2 tablespoons lemon zest. Garnish with additional dill, if desired.
Creamy Lemon-Dill Chicken & Rice Casserole
by Renu Anshie Dhar
This creamy lemon-dill chicken and rice casserole is pure comfort in a bowl, bursting with the bright, fresh flavors of lemon and dill.
Step-by-step instructions
0/2 done- 1
Preheat oven to 400°F. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, chopped onion, ¾ teaspoon salt and ½ teaspoon pepper; cook, stirring often, until the chicken is beginning to brown and the onion is softened, about 5 minutes. Sprinkle with 2½ tablespoons flour and ¼ teaspoon garlic powder; cook, stirring constantly, for 1 minute. Stir in 1 cup broth; bring to a boil over medium-high heat, stirring often and scraping the bottom of the pan to remove any browned bits. Stir in 1 package rice, 2 tablespoons lemon juice and ¼ cup dill until combined.
- 2
Bake, covered, until the casserole is bubbling around the edges and the chicken is cooked through (165°F), 15 to 20 minutes. Stir in 1 cup peas, ¼ cup half-and-half and the remaining ¼ cup dill until well combined. Sprinkle with 2 tablespoons lemon zest. Garnish with additional dill, if desired.
Ingredients (14)
1 tablespoon neutral oil, such as canola or avocado oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 small yellow onion, chopped (about 1 cup)
¾ teaspoon salt
½ teaspoon ground pepper
2½ tablespoons all-purpose flour
¼ teaspoon garlic powder
1 cup lower-sodium chicken broth
1 (8.8-ounce) package microwaveable brown rice (about 2 cups)
2 tablespoons grated lemon zest (from 2 large lemons)
2 tablespoons lemon juice
½ cup chopped fresh dill, divided, plus more for garnish
1 cup frozen peas, thawed
¼ cup half-and-half, warmed
Ingredients(14)
1 tablespoon neutral oil, such as canola or avocado oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 small yellow onion, chopped (about 1 cup)
¾ teaspoon salt
½ teaspoon ground pepper
2½ tablespoons all-purpose flour
¼ teaspoon garlic powder
1 cup lower-sodium chicken broth
1 (8.8-ounce) package microwaveable brown rice (about 2 cups)
2 tablespoons grated lemon zest (from 2 large lemons)
2 tablespoons lemon juice
½ cup chopped fresh dill, divided, plus more for garnish
1 cup frozen peas, thawed
¼ cup half-and-half, warmed
Originally from eatingwell.com
Saved by the Recipio community