Lemon Chicken Casserole Food

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

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.

TAMMY'S LEMON CHICKEN CASSEROLE

Tammy's Lemon Chicken Casserole image

This is my very special recipe made with the sauce, chicken from Anita's Lemon chicken, my moms recipe.

Provided by chris_tam

Categories < 60 Mins

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

4 cooked chicken breasts, leftover from anita's lemon chicken
16 ounces of leftover homemade mashed potatoes
16 ounces of shredded swiss cheese
11 1/2 ounces cream of chicken soup
2 (14 ounce) cans green beans
14 ounces sweet corn
1/2 cup lemon juice, left over from anita's lemon chicken

Steps:

preheat oven to 350 degrees.
dice cooked lemon chicken and heat mashed potatoes in microwave until warm.
mix chicken soup and lemon juice from Anita's chicken in separate bowl. Add in vegetables and diced chicken.
pour into a 9x13 inch baking dish and top with mashed potatoes.
add seasonings of your choice and shredded swiss cheese. (I usually add additional pepper after cooking to my own dish).
cook in preheated oven for 30 minutes.

Nutrition Facts : Calories 472.9, Fat 23, SaturatedFat 12.1, Cholesterol 97.7, Sodium 596.7, Carbohydrate 33.8, Fiber 5.6, Sugar 5.2, Protein 35.4

CHICKEN, CHICKPEA & LEMON CASSEROLE

Chicken, chickpea & lemon casserole image

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

Ingredients

175g new potato , halved (Charlotte would work well)
1 medium onion , thinly sliced
2 slices lemon , chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs , trimmed of all fat and cut into cubes
½ x can chickpea
handful fresh coriander , chopped

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