Wednesday, July 20, 2011

Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole Recipe

  • YIELD: 4 servings (serving size: 2 chicken thighs and 1 cup rice)
  • PREP TIME: 
  • COURSE: CasserolesMain Dishes
Ingredients
  • 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
Preparation
  • 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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