1. Preheat oven to 350 degree.
2. Heat oil in skillet over med-high heat. Sprinkle chickem with salt and pepper. Add 4 chicken thighs to pan; saute 3 mins on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
3. Add onion and carrot to pan; saute 4 mins. Add mushrooms, suate 5 mins. Add garlic; saute 1 min, stirring constantly. Add rice, saute for 1 min. Spoon rice mixture into a 13X9 inch baking dish covered with cooking spray; stir in broth, water and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350 for 45 mins or until chicken is done.
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