Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Prep Time
37 Mins
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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

Flavors good but came out soupy

February 08, 2016
I made this exactly as directed except I cooked for about 10 extra minutes trying to get the liquid to absorb more into the rice.  Guess I should've just made my own brown rice instead of using the boil-in-bag kind, which I typically do not use.  There are better CL chicken and rice recipes out there.  I'll stick with those.

Very bland

July 15, 2015
I followed the instructions but used 1/2 and 1/2 instead of cream.  The seasoning was very bland and the rice was a bit dry by the time I removed it from the oven (only cooked 1 minute longer).  Don't think I'll make it again.  

Pretty Good

March 12, 2015
Great weeknight dish, super simple to make which always hits home for me.  Couple of changes.. I refuse to use rice in bag, so I precooked some brown rice ahead of time.  I cooked this in a smaller dish than in the recipe and it only cooked 10 minutes longer, while I reduced the broth to 1.5cups & same amount of cream.  Seasoning is spot on for me, however I did put a little salt & pepper in with the rice mixture before putting it in the pan, and I seasoned my chicken breasts well with salt, pepper & thyme.  Definitely will make this again.

teafortwo's Review

March 04, 2014
This recipe was easy and great for a weeknight meal. It's very kid pleasing as well. I did not have (nor would I ever buy) boil in a bag rice. I used brown rice but cooked it first. I also did not have heavy whipping cream so I subbed three tablespoons of fat free Greek yogurt. I would make this again, it comes together quickly and is satisfying and delicious.

wonderwab's Review

February 13, 2014
I'll admit I didn't read the recipe all the way through before going to the grocery store, so I had purchased the microwave steam bags of brown/wild rice. It just meant I needed to add less of the broth/cream to the recipe. We also used chicken tenders instead of thighs due to my husband's preference. So, a few technical changes, but the same flavors of the recipe. We loved it! The parmesan on top was a must, and the whole thing was delicious!

chuckashay1988's Review

January 21, 2014
My family raved about this recipe. And it works out to 7 points on Weight watchers if you use chicken breast. The rice had an interesting taste and was not mushy at all.

SheilaD56's Review

November 19, 2013
I love chicken and rice casseroles! This one was really good and had ingredients I like. I bumped it up a little by adding sliced mushrooms and cooked brocolli florets to the rice mixture. The result was fantastic! I'll definitely make this one again, with the added ingredients. I did have to cook it longer than the recipe called for because it looked too moist to me and I don't like mushy rice. Overall it was a big hit with me and my family.

Jazzy1's Review

September 24, 2013
Great dish for a quick weeknight meal. I followed the recipe exactly, except I used instant brown rice. It was yummy to me.

spoilme143's Review

February 01, 2013
Made this on Monday with a few changes. I sauteed diced chicken breast and then zucchini, yellow squash, mushrooms and the onion part, returned chicken and mixed with rice. When I transferred it to the casserole dish (I used a 8x3 round) I folded in shredded cheddar and parmesan then added only 1.5 c broth with the heavy cream. I baked it about 40 min because I used left over cooked rice and it still needed to evaporate. Then topped with more parmesan and let it brown a bit. It was a huge hit! The picky eater ate a lot, and it has already been requested again tonight!

jangle5757's Review

January 20, 2013