• A96c12eebad724f2d264c0a5a37a0d0c

Parmesan Chicken And Rice Casserole

Parmesan cheese adds a nutty, salty flavor to this chicken casserole recipe. Garnish the dish with a thyme sprig, if you like.

Prep
Cook
Serves 4people
Ingredients
cooking spray
1
cup chopped onion
2
garlic cloves, minced
2
bags boil-in-bag brown rice
1/3
cup dry white wine
6
skinless, boneless chicken thighs (about 1 3/4 pounds)
1 1/2
chopped fresh thyme
1/2
tsp salt
2
cups fat-free, less-sodium chicken broth
3
tbs 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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