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Parmesan Chicken

Parmesan Chicken I


  • 1/2 cup butter, melted
  • 1 1/4 cups uncooked wild rice or wild rice mixture
  • 4 cups cooked and boned chicken
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  • 1 small onion, chopped
  • salt and pepper, to taste
  • 1 can cream or mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1/2 cup water
  • Dash hot pepper sauce
  • 1/4 cup grated Parmesan cheese


Pour butter into 9x13 inch baking pan. Top with rice, chicken, onion, salt and pepper. Combine undiluted soups, water and hot pepper sauce; pour over chicken. Sprinkle with cheese. Bake at 350 degrees F for 45-50 minutes or until rice is done. 6-8 servings.

By Robin from Washington, IA

Parmesan Chicken II


  • 2 cups Pepperidge Farm herb stuffing mix
  • 3/4 cup Parmesan cheese
  • 1/2 tsp. pepper
  • 1 tsp. lemon pepper seasoning
  • 1/4 cup chopped parsley
  • 1 stick butter or margarine
  • 8 chicken breasts, boned and skinned


Combine first 5 ingredients. Melt butter in a shallow pan and dip each breast in the butter. Roll and press cheese mixture on each piece and place in 9x13 inch dish. Pour remaining butter on top and dot with additional butter, if desired. Bake, uncovered, at 325 degrees F for 45 minutes or until done.

By Robin from Washington, IA

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