Community Recipe
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Parmesan Chicken and Rice Casserole Menu

* Cook 1 pound trimmed fresh green beans in boiling water 3 minutes or until crisp-tender; drain. Cook 2 strips bacon in a skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/4 cup chopped shallots to drippings in pan; cook for 3 minutes, stirring frequently. Add 2 tablespoons white wine vinegar; cook 1 minute, stirring constantly. Add green beans; toss to coat. Sprinkle with crumbled bacon.

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.

Photo by: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

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. 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.

Cooking Light MARCH 2008

Green beans with warm bacon dressing*

Broiled plum tomatoes

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Parmesan Chicken and Rice Casserole Menu