Baked Parmesan Chicken and Grandma’s Onion Rice

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!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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Leave a Comment


  1. Karen wrote:

    Thanks for sharing ! This looks delicious! A great idea for another chicken dish.

    Posted 1.21.20 Reply
    • Ann Marie Scheidler wrote:

      Thank you, Karen! If you give this recipe a try, you’ll have to let me know how it goes! Have a great day!

      Posted 1.21.20 Reply
  2. Chris wrote:

    We loved this dinner! I didn’t have canned onion soup, but I used chicken broth and a Lipton’s Onion Soup packet. It worked out great and was delicious. So nice to have a variation for rice.

    Posted 2.3.20 Reply
    • Ann Marie Scheidler wrote:

      Chris, thanks for letting me know! That rice is the best and it sounds like you stumbled on something awesome!

      Posted 2.4.20 Reply
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