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.
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a medium-size casserole dish.
- Mix the first 6 ingredients in a bowl.
- Add the uncooked rice to the soup mixture; mix until combined.
- Transfer the soup/rice mixture to the casserole then spread out in the dish.
- Place the chicken on top of the mixture.
- Sprinkle with the dry onion soup.
- Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
- Allow to stand for 10 mins before serving.
- Delicious!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
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.
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
PARMESAN CHICKEN AND RICE
I made this for dinner last night, and it was easy and tasty. I did double the amount of rice and broth though. I knew one cup wouldn't make it here! From Cooking Light...
Provided by HEP MEP
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256.4, Fat 8.1, SaturatedFat 2.9, Cholesterol 23.8, Sodium 523.9, Carbohydrate 26.1, Fiber 1.5, Sugar 2.3, Protein 15.1
CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
CHICKEN PARMESAN CASSEROLE
An alternative to the classic. The cook times depends on whether you're using a glass or metal baking dish and, naturally, the regulated temperature of your oven. From Food Wishes by Chef John.
Provided by gailanng
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 9x13" baking pan, add the 2 tablespoons olive oil. Add the minced garlic and red pepper flakes; spread it around so it covers the bottom of the pan.
- Place chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top. Sprinkle half of the cheeses on top of the basil. Dump all the croutons over mixture and finish it off with the other half of the cheese.
- Bake at 350 degrees for 45- 55 minutes until breasts are cooked through; remove from oven. Let stand for about 10 minutes before serving.
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