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Lemon Chicken and Rice Casserole
Ingredients
  • 4 (6-ounce) bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 ½ cups uncooked long-grain white rice, rinsed
  • 1 (10 ½-ounce) cream of chicken soup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped fresh tarragon, plus more for garnish
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • 2 cups chicken broth
  • 1 lemon, sliced into ⅛-inch thick slices
  • 1 teaspoon chopped fresh flat-leaf parsley
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