Happy Monday, friends! Nothing spurs more conversation (and sometimes controversy) in my house than what recipe I’m posting for the week. Even though I promised to post more healthy family recipes this year, today’s weather is calling for something more comfort-y.
I was polling my troops about other dinners they like and they said I should tell you about our parmesan chicken and Grandma’s rice casserole. It’s so easy and always a crowd favorite. It might not be the healthiest dinner in my rotation (butter and bread crumbs and cheese, oh my!) but it always puts a smile on my family’s faces.
Parmesan Chicken Ingredients and Instructions:
- Chicken breasts or thighs (as many as you need to feed your crew, but for this recipe I will assume 6)
- 1 stick of melted butter
- 1/2 cup of Italian seasoned bread crumbs
- 1 T. basil
- 1 T. garlic powder
- 1/2 cup shaved parmesan cheese
- Salt and pepper to taste
Preheat oven to 350. Place chicken breasts on a foil-lined cookie sheet. Coat chicken breasts in melted butter and then bread crumbs. Sprinkle garlic powder, basil, and shaved parmesan cheese on top. Season with salt and pepper to taste. Bake at 350 for 30 minutes or until chicken has that nice crusty, brown top. I’ve even been known to do this with frozen chicken breasts and then just use the Convection setting on my oven at 350 for just a little bit longer…maybe 35-45 minutes total.
For a side, Grandma’s rice casserole is the best.
Rice Casserole Ingredients and Instructions:
- 1 cup regular rice
- 1 can chicken broth
- 1 can French onion soup
- 1/2 stick butter
I usually double this recipe for my crew.
Combine these ingredients in a casserole dish and bake at 350 for one hour.
I serve this dish with a side of asparagus and a mixed greens salad. Enjoy!