Best 3 Parmesan Chicken And Rice Casserole Recipes

PARMESAN CHICKEN AND RICE CASSEROLE

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.

PARMESAN CHICKEN AND RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
• Add chicken; saute 4 minutes or until the chicken is lightly browned.
• Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
• Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
• Stir in cheese and parsley.
• Eat.

BETTY GIVAN'S PARMESAN CHICKEN CASSEROLE WITH WILD RICE

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.