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Lemon Chicken Casserole Recipe

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This recipe for Lemon Chicken Casserole, by , is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Heard


1/4 c. flour
1 Tbsp. chopped fresh dill or 1 teaspoon dried dill
1/4 t. salt
1/8 t. pepper
1 chicken (2 to 3 lbs), cut in pieces
2 Tbsp. butter
1 clove garlic, minced
2 c. chicken broth
1/4 c. freshly squeezed lemon juice
1/4 t. grated lemon peel
2 stalks celery, chopped (3/4 cup)
1 medium zucchini, sliced -inch thick (2 cups)
1/2 lb. small, whole, fresh mushrooms (2 cups)
Optional additional fresh lemon slices for garnish

In a plastic bag, combine flour, dill, salt and pepper. Add chicken; shake until well-coated.

In large skillet melt butter; cook garlic until golden. Add chicken pieces; brown on both sides. Remove and set aside. Drain fat from skillet. In same skillet stir in any remaining flour mixture; gradually add broth scaping up bits from bottom of pan. Stir in lemon juice, lemon peel and celery. Bring to a boil.

Return chicken to skillet. Cover. Simmer 15 minutes until chicken is tender. Add zucchini and mushrooms; cover. Cook 10 minutes longer. Remove to serving platter. Garnish with lemon slices, if desired.

Number Of Servings:
Number Of Servings:




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