Tuesday, June 19, 2012

Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole

Bake chicken thighs along with a savory rice mixture and top with Parmesan cheese. Both the brown rice and the shredded Parmesan contribute to the slightly nutty flavor of the casserole.
Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.
Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)


  • Cooking spray
  • 1 cup chopped onion 
  • garlic cloves, minced 
  • (3 1/2-ounce) bags boil-in-bag brown rice
  • 1/3 cup dry white wine 
  • 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


  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.


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