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Parmesan Lemon Chicken Rice Casserole
Rachel Kim

Parmesan Lemon Chicken Rice Casserole

Lemon zest and Parmesan brighten a creamy chicken-and-rice casserole without turning the sauce sharp. Cooked chicken and rice make the timing dependable, while peas keep it from feeling all beige. Add the lemon juice after the sauce leaves the heat so the dairy stays smooth.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken
  • 5 cups cooked long-grain white rice
  • 1 1/2 cups frozen peas
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups finely shredded Parmesan divided
  • 1 cup shredded mozzarella

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Melt butter, add flour for 1 minute, then whisk in milk, zest, salt and pepper until thickened.
  2. Remove from heat and stir in lemon juice, 1 1/2 cups Parmesan and mozzarella.
  3. Fold sauce with chicken, rice and peas and spread in the dish.
  4. Sprinkle with remaining Parmesan.
  5. Bake for 25 to 30 minutes until bubbling and lightly browned. Rest 10 minutes.