Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole Recipe
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Parmesan cheese adds a nutty, salty flavor to this chicken casserole recipe. Garnish the dish with a thyme sprig, if you like.

Yield:

4 servings (serving size: 2 chicken thighs and 1 cup rice)

Recipe from

Recipe Time

Prep: 37 Minutes

Nutritional 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

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.

Note:

Julianna Grimes,

March 2008
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