Parmesan Chicken with Mushroom Wild Rice
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
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
Reviews
The hubby thought this was good, but my son and I thought it was just okay. I probably won't make it again.
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.
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.
No comment left
No comment left
No comment left
This is fantastic and the chicken cooked perfectly. My husband thought it was restaurant quality. Excellent dish and definitely a keeper for sure!!