Lemon Thyme Chicken Casserole
Chicken nestled in rice with a homemade, lemon thyme sauce. This Lemon Thyme Chicken Casserole is a unique, delicious twist on chicken and rice casserole.
Servings: 6 servings
- 2 cups chicken broth NOT reduced sodium
- 1 3/4 cup milk
- 3/4 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice from ~2 lemons
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup honey
- 1 teaspoon ground thyme
- 2 large chicken breasts
- 4 cloves fresh minced garlic
- 1/4 cup shallot diced (~1 large shallot)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 1/4 cup white rice
- zest 2 lemons
- 2 tbsp fresh thyme minced
- 3/4 cup chicken broth
In a medium sized sauce pan over low heat, whisk together all of the soup ingredients. Let simmer, whisking occasionally, until thickened (will be the consistency of a creamed canned soup), about 15 minutes.
While soup is simmering, prepare chicken. Cut chicken in half horizontally, so that you have four pieces, ~1/2 inch in thickness. In a small sauce pan over medium-low heat, melt butter. Once melted, add olive oil, garlic, and shallot. Cook over low heat for 2 minutes, then set aside.
Rice and Assembly
Preheat oven to 350 degrees. Butter bottom and sides of a 3.5 quart baking dish (9x13 dish will work).
Stir together cooked soup, rice, lemon zest, thyme, and chicken broth. Pour into prepared baking dish.
Nestle chicken down into rice. Cover exposed areas of chicken with butter/shallow mixture. Cover dish with aluminum foil and bake for 45 minutes.
Remove foil. Stir rice well (avoid touching the top of chicken). Bake for another 40-45 minutes, or until chicken is cooked through.