Parmesan Chicken and Rice Casserole

Name: Parmesan Chicken and Rice Casserole
Prep time: 37 min
Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)
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

32 Reviews

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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

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.

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Ratings & Reviews

Flavors good but came out soupy

2016-02-07T22:01:22-05:00 toyouke

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

2015-07-14T22:59:41-04:00 nameoh

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

2015-03-12T18:51:04-04:00 DanaSprunger87

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

2014-03-04T18:37:38-05:00 mwkelly

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

2014-02-13T04:30:44-05:00 neonpink

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

2014-01-21T14:27:12-05:00 jangle5757

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

2013-11-19T06:19:06-05:00 aimeeadamec

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

2013-09-24T05:25:27-04:00 Jazzy1

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

2013-02-01T15:03:30-05:00 teafortwo

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

2013-01-20T14:32:12-05:00 kmarquize

N/A

Parmesan Chicken and Rice Casserole

Ingredients

How to Make It

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Ratings & Reviews

Flavors good but came out soupy

Very bland

Pretty Good

teafortwo's Review

wonderwab's Review

chuckashay1988's Review

SheilaD56's Review

Jazzy1's Review

spoilme143's Review

jangle5757's Review

Parmesan Chicken and Rice Casserole

Ingredients

Nutritional Information

How to Make It

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