Rating: 3 stars
33 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 2

Parmesan cheese adds a nutty, salty flavor to this chicken casserole recipe. Garnish the dish with a thyme sprig, if you like.

Julianna Grimes
Recipe by Cooking Light March 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Katie Stoddard

Recipe Summary test

prep:
37 mins
total:
37 mins
Yield:
4 servings (serving size: 2 chicken thighs and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

Nutrition Facts

498 calories; calories from fat 35%; fat 19.1g; saturated fat 7.5g; mono fat 6.7g; poly fat 3.1g; protein 38.2g; carbohydrates 43.8g; fiber 5.6g; cholesterol 122mg; iron 3mg; sodium 765mg; calcium 198mg.
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