Parmesan Chicken and Rice Casserole

Submitted by SarahBeth

"From myrecipes.com This is warm and comforting! If you are looking for gourmet, go elsewhere, but if you are looking for easy and warming, here you go! I use chicken breasts instead of thighs usually."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 casserole
• Serves: 6-8

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 boneless skinless chicken thighs (about 1 3/4 pounds)
• 1 1⁄2 teaspoons chopped fresh thyme
• 1⁄2 teaspoon salt
• 2 cups reduced-sodium fat-free chicken broth
• 3 tablespoons whipping cream
• 1⁄3 cup 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 and rice done.

Reviews

[Sydney Mike]

Made this very nice tasting chicken dish using 4 rather large chicken breasts that I cut into 1-inch thick slices & I used lemon pepper instead of the indicated salt! This great new way to serve up chicken breasts is a definite keeper! Thanks for sharing it! [Tagged, made & reviewed as a special compensation since none of your recipes were chosen in the PRMR Holiday Special]