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Betty's Parmesan Chicken Casserole With Wild Rice

Bettyskitchen's picture
In this video, Betty demonstrates how to make her delectable Parmesan Chicken Casserole with Wild Rice recipe. This is not your typical "chicken and rice recipe." This one sings with flavor!
Ingredients
  Chicken breasts/Chicken breast strips 2 Pound, uncooked
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Canned cream of celery soup 10 3⁄4 Ounce
  Canned cream of chicken soup 10 3⁄4 Ounce
  Milk 2 Cup (32 tbs)
  Margarine 1⁄2 Cup (8 tbs), cut into chunks (1 Stick)
  Long grain wild rice mix 6 Ounce (1 Box Uncle Ben'S)
  Grated pamesan 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 4 Ounce (May Use About 0.5 Can Kraft Fat Free Grated Parmesan Cheese)
  Cooking spray 1 (If Desired)
Directions

GETTING READY
1. Pre-heat the oven at 350F.
2. Remove extra fat from the chicken breast and cut into bite sized chunks.

MAKING
3. In a saucepan, pour cream of mushroom soup, cream of celery soup, cream of chicken soup and water. Heat on low flame to get a smooth consistency.
4. Take a large oven proof casserole dish, spray with cooking spray, pour half of the soup mixture, sprinkle rice over the soup mixture, arrange the chicken breast pieces, pour the other half of the soup mixture and sprinkle pamesan cheese to cover the casserole entirely.
5. Cover the dish with aluminium foil. Bake at 350F for 60 minutes.

SERVING
6. Serve hot with your choice of beverage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Chicken Breast
Interest: 
Party
Restriction: 
High Protein
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes
Servings: 
8
Looking up for ways to use up your leftover chicken? Try this hearty parmesan chicken casserole with zesty wild rice. This warm, bubbly casserole makes for a convenient and comforting weeknight meal. Stream the video recipe for more on this.

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