Parmesan Chicken and Rice Casserole

This week's theme for the Blog Hop is recipes. I couldn't decide between 2 recipes, but finally decided to use my husband's favorite meal. I usually serve steamed broccoli (tossed with a little butter, salt, pepper, and lemon juice) and cranberry sauce (the jellied kind like you have at Thanksgiving).



Parmesan Chicken and Rice Casserole
1 lb. chicken breasts (diced)

1/2 C - 3/4 C parmesan cheese

2 cans cream of mushroom

envelope onion soup mix

2 cups rice

2 cups water

Olive oil (to cover bottom of pan)

salt, pepper, garlic powder to taste



Put Parmesan cheese in a ziploc bag along with chicken, salt, pepper, and garlic powder. Close the bag, and shake until chicken is coated with cheese. In a medium skillet/saute pan, heat oil over med/med hi heat. Add chicken and cook, stirring and turning as to not burn cheese. In a bowl, mix cream of mushroom soup, onion soup mix, and water. Once chicken is done, put soup mixture, chicken, and rice in a large casserole dish with cover and put in microwave for 12 minutes. If your microwave isn't big enough, you can bake at 350 for 30 minutes. When the casserole is cooked, stir and let sit for 5 minutes.


Hope you enjoy!!!

I am writing a cookbook, so look for it in the near future (in time to give for Christmas!)

God Bless,



Alli C