Parmesan Chicken And Rice Casserole - cooking recipe

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 boneless skinless chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
2 cups reduced-sodium fat-free chicken broth
3 tablespoons whipping cream
1/3 cup shredded parmesan cheese

Preparation

Preheat oven to 450\u00b0.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 2 minutes. Add garlic; saute 30 seconds. Remove rice from bags; add to pan. Saute 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\u00b0 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.