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Parmesan Chicken and Rice Casserole

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Prep time 37 mins
Yield 4 servings (serving size: 2 chicken thighs and 1 cup rice)
Parmesan cheese adds a nutty, salty flavor to this chicken casserole recipe. Garnish the dish with a thyme sprig, if you like.

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

Nutrition Information

  • calories 498
  • caloriesfromfat 35 %
  • fat 19.1 g
  • satfat 7.5 g
  • monofat 6.7 g
  • polyfat 3.1 g
  • protein 38.2 g
  • carbohydrate 43.8 g
  • fiber 5.6 g
  • cholesterol 122 mg
  • iron 3 mg
  • sodium 765 mg
  • calcium 198 mg

How to Make It

  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.