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–+ servings
Lemon Pepper Chicken Casserole

Lemon Pepper Chicken Casserole

Jennie Duncan
A twist on a classic recipe. This Lemon Pepper Chicken and Rice Casserole is so simple to make with the perfect flavor. 
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 417 kcal

Ingredients
  

  • 3 cup chicken (cooked and shredded)
  • 2 cup instant rice
  • 22.6 oz Cream of chicken soup (one family style can)
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning
  • ¼ teaspoon salt
  • ⅛ 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 ½ cup shredded Colby jack cheese and ½ cup shredded parmesan cheese. Add this to a casserole dish. 
  • Top with remaining ½ 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: 417kcalCarbohydrates: 33gProtein: 21gFat: 22gSaturated Fat: 10gCholesterol: 61mgSodium: 1269mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 581IUVitamin C: 1mgCalcium: 372mgIron: 4mg
Keyword Lemon Pepper Chicken Casserole
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