Betty's Parmesan Chicken Casserole with Wild Rice Recipe

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:

2 lb uncooked chicken breasts or chicken breast strips
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of celery soup
10 3/4 oz. can condensed cream of chicken soup
2 cups milk
1 stick margarine (cut into chunks)
1 box Uncle Ben's long grain and wild rice (fast cooking recipe)
grated Parmesan cheese to taste (I use about 1/2 can Kraft fat free grated Parmesan cheese)
Cooking spray, if desired

Mix the three cans of soup with 2 cups of milk and 1 stick of margarine in a saucepan. Place the saucepan over low heat as you work on the chicken. Stir the soup mixture occasionally. Now, remove all 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 casserole dish. I use a 10.5 inch by 14.75 inch by 2.25 inch Pyrex dish. If you don't have an oven-proof dish this large, make two casseroles with smaller oven-proof dishes and cook for a shorter time. Spray the baking dish with cooking spray, if desired. This is not necessary, because there is enough fat in the sauce from the margarine, but it might make serving a little easier. Now, pour one-half of the soup mixture into the bottom of the baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. (You may set aside the seasoning mixture that comes with the box of rice. It will not be used in this recipe.) Next, place the chunks of uncooked chicken breast 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 Parmesan cheese. It is important that you sprinkle plenty of the Parmesan cheese. Bake the casserole in an oven that has been preheated to 350 degrees. (I cover the casserole with aluminum foil, bake for about 1 hour, then remove the foil and brown the top for about 15 minutes.) You may omit the aluminum foil and cook the casserole for 1 hour and 15 minutes; it won't be quite as saucy. Serve while hot. I assure you that this will become one of your go-to entrees! It's terrific!!!

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[MyScrapbookHeaven]

Can you freeze this casserole after you make it? My family gets bored with left overs but if I could freeze it that would be great. Thank you!



[bettyskitchen]

@MyScrapbookHeaven Yes, it freezes well, and reheats easily. To reheat it, I add some water, because it tends to be thicker the second time around. Just cook it over low heat, stirring occasionally, adding water as needed and it will be perfect!

--Betty :)

[chrislat06]

Hello. Would U say this is a Low acidic meal? My doctors are putting me on a low acidic diet. I am having a hard time finding any recipes. Do you have any recipes that would be good for me to try?

[bettyskitchen]

@chrislat06 Since this is not sour at all, I would think that it is low in acid. However, that's just a guess.

--Betty :)

[ThePinkMyth]

I made this for dinner this evening and my husband loved it! It came out with perfectly cooked rice, tender chicken and that parmesan on top had a nutty taste that reminded me of the browned parmesan on top of a stuffed mushroom. It was wonderful. I followed the recipe to a "t" except I added some mushrooms that I had in the fridge. Thank you, Betty!

[bettyskitchen]

@ThePinkMyth Thanks for the great feedback! I really appreciate it! I like your idea of adding the mushrooms!

--Betty  :)

[Mikeearls]

Betty, I've never posted on your video's, but I wanted to let you know how much I've learned from your video's. I retired from the Army about 4 years ago, and one of the things I told my wife was that I wanted to learn to cook. This is the first recipe of yours I tried several years ago, and it is a favorite for our families. Thanks for sharing these and I hope you have a great 2012!

[bettyskitchen]

@CupcakeSaraKai Thanks for the great feedback! I really appreciate it!

--Betty :)

[CupcakeSaraKai]

Hi Betty, I have to say this is an amazing casserole, I am a nanny and I made this for the family that I work for, and it was a HIT!!!! They loved it, so I came home the same night and made it for my family and it was a major success!!!! I will be making this again for our family reunion at the end of October, and I'm sure it will go over as well as it did the first two times I cooked it. Thank you so much for your easy casseroles, and diligence on the presentation and delivery of your videos

[bettyskitchen]

@iluvmyboog Thanks for letting me know that your family loved the casserole! (It's my favorite chicken casserole, although I have several more that you may like.)

--Betty  :)