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Lemon Pepper Chicken Casserole
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Lemon Pepper Chicken Casserole

A twist on a classic recipe. This Lemon Pepper Chicken and Rice Casserole is so simple to make with the perfect flavor. 
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Lemon Pepper Chicken Casserole
Servings: 6 servings
Author: Jennie Duncan

Ingredients

  • 3 cup chicken (cooked and shredded)
  • 2 cup instant rice
  • 22.6 oz Cream of chicken soup (one family style can)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup Colby jack cheese (shredded)
  • 1 cup parmesan cheese (shredded)

Instructions

  • Preheat oven to 350 degrees. Start by cooking rice according to package directions. 
  • In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, lemon pepper seasoning, salt, pepper, and 1/2 cup shredded Colby jack cheese and 1/2 cup shredded parmesan cheese. Add this to a casserole dish. 
  • Top with remaining 1/2 cup of Colby jack cheese and parmesan cheese. Bake for 20-25 minutes then serve and enjoy.

Notes

For this recipe, I used a 9x13 casserole dish. 

Serving Options:

We love serving this recipe with salad and a veggie. Here are a few of my favorite side dish recipes.

Nutrition

Calories: 417kcal | Carbohydrates: 33g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 1269mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 372mg | Iron: 4mg