We have loved this Garlic & Citrus Chicken recipe by Giada De Laurentiis. I decided this week to mix it up a bit and turn this delicious recipe into an easy, family-friendly casserole. My Citrus Chicken & Rice Casserole packs a light punch of citrus flavor and is perfect if served with a simple salad and bread. I’m sure your whole family will enjoy it just as much as mine did!
Ingredients -
- 3 – 4 Boneless, Skinless Chicken Breasts (if you’d prefer, you could use bone-in chicken pieces)
- (2) 14oz cans of Lower-Sodium Chicken Broth
- Juice & Pulp from 1 Orange (or 1/2 c. Orange Juice)
- 1/4 c. Lemon Juice
- 2 tbsp melted Butter
- 2 cloves Garlic, minced
- 1 tbsp dried Oregano
- 1 1/2 c. Rice, uncooked (our favorite is Basmati or Jasmine)
- Salt & Pepper
Directions -
Preheat oven to 275 degrees. Butter a 9×13 baking dish. Salt & pepper chicken breasts lightly on each side. Set aside. Mix all ingredients (except chicken) in a large bowl, stir to combine well. Pour mixture into prepared baking dish and make sure the rice is evenly distributed. Submerge chicken evenly in the mixture. Lightly salt & pepper the top. Cover with aluminum foil & bake for 2 hours or until the rice has absorbed the liquid and the chicken is cooked to an internal temperature of 165 degrees.
Cool for 10 minutes before serving. Enjoy!
