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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!

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houstonian February 07, 2014

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

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sloe cooker October 20, 2013
Betty Givan's Parmesan Chicken Casserole With Wild Rice