Parmesan Chicken and Rice Casserole

  • stacylynn Posted: 01/04/10
    Worthy of a Special Occasion

    I think this should be a 3 1/2 star recipe with some modifications--my picky 8 year old demolished it & had seconds--but I wouldn't serve it for company. Definitely salt/pepper chicken (I used breasts on hand) & brown after cooking the onions/garlic. Remove chicken, return onions to pan & continue. I did use lite sour cream instead of cream & was quite pleased with results. Baked for 25 minutes, which was just a little long but still good. Will go into regular rotation.

  • mwkelly Posted: 02/21/11
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    First, I only gave this three stars because it is certainly nothing fancy, but it is seriously simple and good. The flavors aren't complex, but they are solid and it is tasty. I nixed the cooking spray for all parts and just went with olive oil, and added some extra cheese, onions and garlic, but really that is just because I love those things. I think chicken breasts work as well as thighs, so it is nice to have the flexibility this recipe provides. Simple, delicious staple!

  • Robinl929 Posted: 03/26/09
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    I thought this was a perfect dish for a cool March evening. Easy, quick and tasty. The last reviewer made the big mistake of cooking the rice first. Must start with rice right from the bag. I always use more garlic. I will definitely make again on a weeknight.

  • TeresaMichelsen Posted: 12/24/09
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    Very flavorful rice - be sure to use high-quality chicken stock and a good wine for best results. I loved this - the only thing I might do is give the chicken a tad more flavor by browning it first and possibly sprinkling it with pepper.

  • KateSalley Posted: 08/31/10
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    I made this without any adjustments to the recipe. While it didn't knock my socks off, it was easy and tasty enough to make again. My husband also liked it, which is always a plus. The verdict is out on a portion I stashed in the freezer, but another portion kept in the 'fridge reheated well for lunch a few days later.

  • ahenderson Posted: 01/04/09
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    This recipe was pretty terrible. I question whether the measurements are correct. The casserole was soupy and bland. It calls for boil-in-bag rice, but maybe uncooked rice would have worked better? Won't be making this again!

  • AngelaT Posted: 04/27/09
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    I have made this recipe quite a few times now for my family and we really like it. I have found that it is better the second night after making it. If you have a busy week or weekend ahead of you, this is a good recipe to make ahead and have in the fridge to heat up and eat. We add a little extra Parmesan cheese to the rice when serving for extra flavor. Hope you enjoy it as well!

  • kmarquize Posted: 05/25/09
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    The flavors are incredible! The perfect balance with the meaty brown rice, savory chicken, and salty Parmesan cheese. The green beans are good as well. This is a must try dish. It has a nice presentation and all the taste of a good comfort food.

  • Ritabobita Posted: 10/29/09
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    This is a delicious dish, but the recipe needs tweaking. This is what I changed: 1 extra clove garlic. 1/2 cup of wine. Boneless chicken breasts instead of thighs. 1 extra tsp of Kosher salt. fresh ground black pepper. 3 extra tbsp cream. 3/4-1 cup parmesan. After sauteeing the onions and garlic, remove from pan,set aside. Add olive oil to the pan and brown chicken on both sides. Remove chicken from pan, return onion mixture and continue with rice and wine. The brown bits from the pan (NOT a nonstick, by the way) when de-glazed with wine is where you get a lot of flavor. Even with browning chicken, my cooking time for the first part was 25 minutes. That 15 minutes didn't even sound right when I read the recipe. Then, I sprinkled on the cheese and covered the dish with foil, continuing to bake for about 5-6 minutes. Leave the foil on for about 5 minutes and let the dish rest. The chicken and rice turned out perfect.

  • kimp0531 Posted: 10/27/10
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    This meal was just ok. I found it to be quite bland. With some seasoning on the chicken, it could be better.

  • CookinLulu Posted: 01/05/11
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    This dish turned out bland and uninteresting. As others said, if I made it again I would brown the thighs or breasts to add more flavor. The thyme all fell off the chicken when the liquid was poured over it, so it should be added last. The cooking time of 15 minutes was not long enough. The addition of some spinach and/or mushrooms would have made it better too.

  • jilljacobs Posted: 06/12/11
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    JUST GREAT AND EASY TO MAKE!!! WILL MAKE THIS DISH AGAIN.;) :)

  • cindyc27 Posted: 12/12/11
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    It was a bit flat, but not bad. I might make it again. I'll see how the leftovers taste.

  • nameoh Posted: 01/13/12
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    This is great for a quick weekday dinner. I have substituted more broth for the wine when I didn't have any wine available and couldn't tell the difference. My 15-month-old, who normally spits chicken out, has devoured this on more than 1 occasion and declared it "nummy!" which makes it a keeper in this house.

  • DanaSprunger87 Posted: 01/24/12
    Worthy of a Special Occasion

    Very easy, tasty recipe. Only gave it 3 stars instead of 4 because it's not very fancy.

  • colbob Posted: 03/14/12
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    Made this last night. As with most of what I cook, I appreciated the ease with which the recipe came together. Took the advice of several of the reviewers, including Ritabobita. I used a stainless steel pan instead of a non-stick. After removing the onion and garlic from the pan, I heated a tsp of olive oil and browned the chicken. Then removed the chicken, returned the onion/garlic to pan, added the rice and then used 1/3 c stock (didn't have white wine) to deglaze. Can't compare, but I was happy with the outcome. Also used 3 T greek yogurt instead of the cream. While I rated this a 3, it's a solid 3. Think it would be interesting to play with some of the flavors by adding some veggies (maybe?) and/or other herbs. Did get a "good dinner" from my husband.

  • Jenstng Posted: 09/19/12
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    I thought this was really good. Next time I think I will sauté some mushrooms with the onions. I had to bake it for an extra 10 minutes , but I live at 8600 feet.

  • spoilme143 Posted: 02/01/13
    Worthy of a Special Occasion

    Made this on Monday with a few changes. I sauteed diced chicken breast and then zucchini, yellow squash, mushrooms and the onion part, returned chicken and mixed with rice. When I transferred it to the casserole dish (I used a 8x3 round) I folded in shredded cheddar and parmesan then added only 1.5 c broth with the heavy cream. I baked it about 40 min because I used left over cooked rice and it still needed to evaporate. Then topped with more parmesan and let it brown a bit. It was a huge hit! The picky eater ate a lot, and it has already been requested again tonight!

  • chuckashay1988 Posted: 01/21/14
    Worthy of a Special Occasion

    My family raved about this recipe. And it works out to 7 points on Weight watchers if you use chicken breast. The rice had an interesting taste and was not mushy at all.

  • teafortwo Posted: 03/04/14
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    This recipe was easy and great for a weeknight meal. It's very kid pleasing as well. I did not have (nor would I ever buy) boil in a bag rice, so I know it didn't come out perfect. I used brown rice but cooked it first. I also did not have heaving whipping cream so I subbed three tablespoons of fat free Greek yogurt. I would make this again, it comes together quickly and is satisfying and delicious.

  • SheilaD56 Posted: 11/19/13
    Worthy of a Special Occasion

    I love chicken and rice casseroles! This one was really good and had ingredients I like. I bumped it up a little by adding sliced mushrooms and cooked brocolli florets to the rice mixture. The result was fantastic! I'll definitely make this one again, with the added ingredients. I did have to cook it longer than the recipe called for because it looked too moist to me and I don't like mushy rice. Overall it was a big hit with me and my family.

  • Jazzy1 Posted: 09/24/13
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    Great dish for a quick weeknight meal. I followed the recipe exactly, except I used instant brown rice. It was yummy to me.

  • wonderwab Posted: 02/13/14
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    I'll admit I didn't read the recipe all the way through before going to the grocery store, so I had purchased the microwave steam bags of brown/wild rice. It just meant I needed to add less of the broth/cream to the recipe. We also used chicken tenders instead of thighs due to my husband's preference. So, a few technical changes, but the same flavors of the recipe. We loved it! The parmesan on top was a must, and the whole thing was delicious!

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