Best Betty Givans Parmesan Chicken Casserole With Wild Rice Recipes

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CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

3 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
3 tablespoons Gold Medal™ all-purpose flour
3 cups half-and-half
1 1/2 cups water
2 tablespoons dry sherry, if desired
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 packages (9 oz each) frozen diced cooked chicken breast, thawed
8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1 cup sliced almonds
1/4 cup butter or margarine, melted
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
  • Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
  • Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
  • Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 1 g

PARMESAN CHICKEN CASSEROLE



Parmesan Chicken Casserole image

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

1 (16 ounce) package macaroni noodles
1 cup dry breadcrumbs
2 teaspoons italian seasoning
1/3 cup dry parmesan cheese
1 lb boneless skinless chicken breast, cut into bite size pieces
1 teaspoon olive oil
1 teaspoon butter
3 cups marinara sauce, divided
1 cup pre-shredded mozzarella cheese, divided

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.

CHICKEN PARMESAN CASSEROLE



Chicken Parmesan Casserole image

Make and share this Chicken Parmesan Casserole recipe from Food.com.

Provided by JenniferK2

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces mostaccioli pasta, cooked and drained
8 breaded chicken tenders, frozen OK
4 cups spaghetti sauce
2 cups mozzarella cheese, shredded
3/4 cup romano cheese, freshly grated
2 tablespoons parsley

Steps:

  • Cut chicken strips into thirds.
  • In a large casserole dish, combine pasta, chicken, spaghetti sauce, and half of the cheeses; mix well.
  • Sprinkle remaining cheeses over top and then sprinkle with parsley.
  • Bake at 350° for 35-40 minutes until hot and bubbly.

Nutrition Facts : Calories 368.9, Fat 14.1, SaturatedFat 7.4, Cholesterol 42.3, Sodium 714.7, Carbohydrate 41.4, Fiber 3.5, Sugar 9, Protein 18.2

PARMESAN CHICKEN AND RICE CASSEROLE



Parmesan Chicken and Rice Casserole image

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

cooking spray
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2 ounce) bags boil-in-bag brown rice
1/3 cup dry white wine
8 boneless skinless chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
2 cups reduced-sodium fat-free chicken broth
3 tablespoons whipping cream
1/3 cup shredded parmesan cheese

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.

CREAMY CHICKEN AND WILD RICE CASSEROLE



Creamy Chicken and Wild Rice Casserole image

Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 13

2/3 cup uncooked wild rice
1 2/3 cups water
2 tablespoons water
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small red or green bell pepper, chopped (1/2 cup)
1 cup sliced mushrooms (about 3 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
3/4 cup milk
1 cup cut-up cooked chicken
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 can (8 oz) sliced water chestnuts, drained

Steps:

  • Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
  • Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
  • Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
  • Cover; bake 30 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE



Contest-Winning Chicken Wild Rice Casserole image

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

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

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.

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