Parmesan Chicken and Rice Casserole |
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Prep Time: 37 Minutes Cook Time: 0 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Parmesan cheese adds a nutty, salty flavor to this chicken casserole recipe. Garnish the dish with a thyme sprig, if you like. Ingredients:
cooking spray |
1 cup chopped onion |
2 garlic cloves, minced |
2 (3 1/2-ounce) bags boil-in-bag brown rice |
1/3 cup dry white wine |
8 skinless, boneless chicken thighs (about 1 3/4 pounds) |
1 1/2 teaspoons chopped fresh thyme |
1/2 teaspoon salt |
2 cups fat-free, less-sodium chicken broth |
3 tablespoons whipping cream |
1/3 cup (1 1/2 ounces) shredded parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.
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