Lemon Chicken Casserole Recipes
LEMON CHICKEN CASSEROLE
Make and share this Lemon Chicken Casserole recipe from Food.com.
Provided by mer5901
Categories < 60 Mins
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 656.4, Fat 53.1, SaturatedFat 27.2, Cholesterol 185.2, Sodium 793.1, Carbohydrate 11.2, Fiber 0.1, Sugar 1.3, Protein 34.3
LEMON AND CHICKEN CASSEROLE RECIPE BY TASTY
Here's what you need: chicken thighs, shallot, large carrots, potato, garlic, lemons, honey, chicken stock cube, fresh thyme, rosemary, olive oil, boiling water, sea salt, bisto
Provided by Lucy Hilton
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 293 calories, Carbohydrate 27 grams, Fat 13 grams, Fiber 2 grams, Protein 14 grams, Sugar 5 grams
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
CHICKEN BROCCOLI LEMON CASSEROLE
I copied this from a co worker years ago and forgot all about it...I am putting it here for safe keeping...this has a really nice lemon flavor..
Provided by CIndytc
Categories One Dish Meal
Time 1h30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
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.
CHICKEN PICCATA CASSEROLE
I love chicken piccata, but I don't love cooking it on top of the stove. Get the great piquant taste of chicken piccata, without the spatters, in the oven! It's more convenient, and it frees you up to tend to the other parts of dinner, like some tasty pasta, and maybe a vegetable or a salad.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
- Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
- Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
- Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 9.1 g, Cholesterol 85.5 mg, Fat 11.7 g, Fiber 1.3 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 502.4 mg, Sugar 0.7 g
CHICKEN, CHICKPEA & LEMON CASSEROLE
A low fat main meal that's both delicious and nutritious, and it freezes well
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
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