There’s just something about spring evenings that feels busier than expected. The days are longer, the calendar fills up faster, and somehow dinner still needs to happen in the middle of it all. That’s where a good, dependable casserole comes in and this lemon chicken and rice bake might be one of the best to keep on repeat this season.
It’s bright, fresh, and comforting all at the same time. The lemon adds just enough zing to make it feel like spring, while the creamy rice and tender chicken keep it hearty enough to satisfy everyone at the table. Even better, it’s the kind of meal you can throw together ahead of time, pop in the oven when you’re ready, and reheat later for lunch or dinner the next day.
Lemon Chicken & Rice Bake
Ingredients:
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup uncooked long grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 can cream of chicken soup
• 1/2 cup sour cream
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon butter
Instructions:
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
In a large bowl, whisk together chicken broth, milk, cream of chicken soup, sour cream, lemon juice, lemon zest, garlic, Italian seasoning, salt, and pepper. Stir in uncooked rice and shredded chicken until well combined.
Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with foil and bake for 45 minutes.
Remove foil, stir gently, then sprinkle Parmesan and mozzarella over the top. Dot with butter and return to the oven uncovered for another 15-20 minutes, or until the rice is tender and the top is golden and bubbly.
Let sit for about 5 minutes before serving.
This is one of those meals that doesn’t need much on the side, but if you want to round it out, keep it simple and fresh. A crisp green salad with a light vinaigrette pairs perfectly with the lemon flavor. Steamed or roasted broccoli is always a go-to, and green beans, especially with a little garlic and lemon, fit right in with the spring feel. Even a slice of warm bread to soak up the sauce wouldn’t hurt.
And if we’re being honest, there are nights when even a simple casserole feels like too much. That’s why it’s worth knowing about a new spot in Spartanburg that’s already making life a little easier for busy families.
Elizabeth’s Kitchen is a recently opened shop offering ready-to-heat casseroles, fresh salads, desserts, soups, and catering options- basically everything you wish you had time to make yourself.
The owner, Elizabeth Evans, is no stranger to the local food scene. Many in Spartanburg will remember her from Downtown Deli & Donuts, a longtime favorite and staple in the community. Now, she’s back at 401 E. Kennedy St. with a fresh concept focused on homemade, comforting meals that make everyday life easier.
Because at the end of the day, whether you’re making this lemon chicken and rice bake yourself or grabbing one from Elizabeth’s ready to go, the goal is the same: something warm, delicious, and ready to bring everyone to the table—even on the busiest spring nights. And if you really want to lean into the citrusy spring vibe, Elizabeth’s famous lemon cookies make the perfect dessert to follow. Bright, sweet, and just the right finish to a lemon-filled meal, they’re reason enough to stop by—and trust us, you’ll want to grab a few extra.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
