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)

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

Preparation

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.

Posted in: best american recipes