BETTY GIVAN'S PARMESAN CHICKEN CASSEROLE WITH WILD RICE
Betty Given demonstrates recipes on YouTube. When she demonstrated this recipe she praised it so highly, I had to copy it down. She calls this her go-to recipe and she uses it whenever she takes a meal to a neighbor for whatever reason.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
- Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
- When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
- Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
- Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.
Nutrition Facts : Calories 573.4, Fat 40.5, SaturatedFat 17.7, Cholesterol 158.6, Sodium 1245.2, Carbohydrate 14.4, Fiber 0.3, Sugar 1.7, Protein 37.1
CHICKEN AND WILD RICE CASSEROLE
Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.
Provided by Holly Nilsson
Categories Casserole Chicken Dinner Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
- Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
- Add rice to the saucepan along with the water required on the package and cook according to package directions.
- While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
- Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
- Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
- Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
- Rest 10 minutes before serving.
Nutrition Facts : Calories 299 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 90 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
PARMESAN CHICKEN CASSEROLE
Came up with this easy recipe when looking for something just a little bit different. Smells divine while cooking, tasty and comes together quickly. Although I used macaroni noodles, any kind of pasta you like can be used. Enjoy! *Tip - To easily cut up boneless chicken, partially freeze it first and use a sharp smooth (non-serrated) knife.*
Provided by JeannaLW
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, drain.
- Preheat oven to 350 degrees.
- Heat butter and olive oil together gently over medium heat.
- While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
- Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
- Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
- Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
- Bake 30 minutes or until heated through and cheese is melted.
PARMESAN CHICKEN WITH MUSHROOM WILD RICE
In our house, we call this dish "OMG Chicken!" Frozen veggies and rice make this hearty meal-in-one both quick and delicious, and we love the easy prep and cleanup! -Wendy Gorton, Oak Harbor, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside., Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken., Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 429 calories, Fat 26g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 391mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN-RICE CASSEROLE
Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
- Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 45 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg
PARMESAN CHICKEN AND RICE CASSEROLE
From myrecipes.com This is warm and comforting! If you are looking for gourmet, go elsewhere, but if you are looking for easy and warming, here you go! I use chicken breasts instead of thighs usually.
Provided by SarahBeth
Categories Chicken
Time 50m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
- Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
- Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.
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