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

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.

Cooking Light MARCH 2008

  • Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)
  • Prep time: 37 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 498
  • Calories from fat: 35%
  • Fat: 19.1g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 3.1g
  • Protein: 38.2g
  • Carbohydrate: 43.8g
  • Fiber: 5.6g
  • Cholesterol: 122mg
  • Iron: 3mg
  • Sodium: 765mg
  • Calcium: 198mg
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