Parmesan Chicken with Mushroom Wild Rice Recipe

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Parmesan Chicken with Mushroom Wild Rice Recipe
Parmesan Chicken with Mushroom Wild Rice Recipe photo by Taste of Home
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Parmesan Chicken with Mushroom Wild Rice Recipe

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Publisher Photo
In our house, we call this dish “OMG Chicken!” Frozen veggies and rice make this hearty meal-in-one both quick and delicious, and we love the easy prep and cleanup! —Wendy Gorton, Oak Harbor, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Italian seasoning
  • 2 packages (10 ounces each) frozen brown and wild rice with broccoli and carrots
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken thighs

Directions

Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside.
Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken.
Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Parmesan Chicken with Mushroom Wild Rice in Simple & Delicious April/May 2013, p47

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  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Italian seasoning
  • 2 packages (10 ounces each) frozen brown and wild rice with broccoli and carrots
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken thighs
  1. Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside.
  2. Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken.
  3. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Parmesan Chicken with Mushroom Wild Rice in Simple & Delicious April/May 2013, p47

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Reviews forParmesan Chicken with Mushroom Wild Rice

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Sunnygrammie User ID: 5547457 219373
Reviewed Jan. 31, 2015

"The hubby thought this was good, but my son and I thought it was just okay. I probably won't make it again."

MY REVIEW
DianeC23 User ID: 141506 184295
Reviewed Sep. 11, 2014

"I made this for dinner tonight, and we really liked it. I used boneless/skinless chicken breast, which lengthened the cooking time slightly. I had trouble finding the correct rice mixture, so I got as close as I could. I'll be making this again. It's very tasty and the chicken is moist."

MY REVIEW
bjpalmer User ID: 467168 184293
Reviewed Aug. 8, 2014

"I made this recipe for my husband and my mother while she was visiting us. I made it exactly as written and it was sooo delicious! They both gave it a thumbs up. I had forgotten about it until yesterday when I went shopping and bought chicken thighs. I will be making it again tonight. The creamy topping with the chicken and rice is tasty."

MY REVIEW
cooley2 User ID: 4942138 139397
Reviewed Mar. 11, 2013

"This is fantastic and the chicken cooked perfectly. My husband thought it was restaurant quality. Excellent dish and definitely a keeper for sure!!"

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