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Parmesan Chicken Casserole

Parmesan Chicken Casserole

This casserole can either be fixed the same day or prepared and frozen (without baking). If you are freezing this meal for another time, thaw it in the refrigerator for 8-10 hours before baking. If you don't want to use brown rice, you can substitute white rice (or mix half brown - half white rice).


  • 1 cup brown basmati rice
  • 1/2 cup green onion, sliced
  • 1 pound boneless, skinless chicken breast halves (about 4)
  • 1 tsp. Italian seasoning
  • 1 clove garlic , minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. cornstarch
  • 1 3/4 c. milk
  • 2 oz. cream cheese, cut into pieces
  • 1 cup broccoli florets
  • 1/3 cup grated Parmesan cheese


  1. Prepare rice according to package directions.
  2. Remove from heat and add half the onion.
  3. Season chicken with Italian seasoning and minced garlic.
  4. In a large skillet, heat the oil over medium heat.
  5. Add the chicken and cook for about 10 minutes, until chicken is no longer pink.
  6. Remove the chicken but reserve drippings.
  7. Prepare the sauce by adding the remaining onion to the reserved drippings (you may need to add another teaspoon or so of oil).
  8. Cook for about 5 minutes, then stir in the cornstarch and add the milk.
  9. Cook over medium heat, stirring constantly, until the mixture thickens slightly and starts to bubble.
  10. Reduce the heat to low and stir in the cream cheese until smooth.
  11. Remove the skillet from the heat and stir in the broccoli and Parmesan cheese.
  12. Preheat oven to 350 degrees F.
  13. Spread the rice in the bottom of a greased baking dish.
  14. Arrange the chicken on top of the rice, seasoning with salt and pepper to taste.
  15. Bake for about 10 minutes, until heated through (bake for 25 minutes if heating from a thawed frozen casserole).
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