Parmesan Chicken and Rice Casserole

D made this tonight. He said it was very easy to make. The rice was very tangy. D thought the chicken needed more flavor but I cut mine into little pieces and ate it with the rice, so I didn't notice. Definitely having again.

I made Green Beans with Bacon (see Dec 2007 Blogs) to go with it.

Parmesan Chicken and Rice Casserole

Total time: 37 minutes.

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

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.

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)

CALORIES 498 (35% from fat); FAT 19.1g (sat 7.5g,mono 6.7g,poly 3.1g); PROTEIN 38.2g; CHOLESTEROL 122mg; CALCIUM 198mg; SODIUM 765mg; FIBER 5.6g; IRON 3mg; CARBOHYDRATE 43.8g

Cooking Light, MARCH 2008