Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Betty Givan's Parmesan Chicken Casserole With Wild Rice Recipe
    Lost? Site Map

    Betty Givan's Parmesan Chicken Casserole With Wild Rice

    Betty Givan's Parmesan Chicken Casserole With Wild Rice. Photo by sloe cooker

    1/2 Photos of Betty Givan's Parmesan Chicken Casserole With Wild Rice

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Lorraine of AZ's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs uncooked chicken breasts
    • 1 (10 3/4 ounce) can condensed cream of mushroom soup
    • 1 (10 3/4 ounce) can condensed cream of celery soup
    • 1 (10 3/4 ounce) can condensed cream of chicken soup
    • 2 cups milk
    • 1/4 lb butter (1 stick, cut into chunks)
    • 1 (6 ounce) box uncle ben's long grain and wild rice blend (fast cooking recipe)
    • grated parmesan cheese, to taste
    • cooking spray, if desired

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on October 20, 2013

      55

      A very easy and quick recipe to throw together, then forget about it for an hour. I subbed 3/4 cup of milk for dry white wine, and thought that made an already special dish even more special. Rich, creamy and enjoyable meal. The only thing different I will do next time is to only use 1/2 stick of butter. Thanks for sharing Lorraine of AZ. Made for My 3 Chefs event

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2014

      I'm so glad to find this recipe. My mother used to prepare this and it is divine. She used the same ingredients but a slightly different approach. She set aside 1/3 of the soup mixture (soup, milk and butter). In the larger (2/3) portion, she added 1/2 to 2/3 of the can of Kraft grated parmesan. She also mixed in the rice. This mixture she poured into the baking dish and set the chicken pieces on top. She then poured the remaining 1/3 of the soup mixture over the chicken and then sprinkled it with the rest of the grated parmesan. It was heavenly! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Betty Givan's Parmesan Chicken Casserole With Wild Rice

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.4
     
    Calories from Fat 364
    63%
    Total Fat 40.5 g
    62%
    Saturated Fat 17.7 g
    88%
    Cholesterol 158.5 mg
    52%
    Sodium 1245.2 mg
    51%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.7 g
    6%
    Protein 37.0 g
    74%

    The following items or measurements are not included:

    long grain and wild rice blend

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites