Parmesan Chicken and Rice casserole

By Mary-10

Ingredients

• Cooking spray
• 1 cup chopped onion
• 2 (3 1/2 oz.) 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 up (1 1/2 oz) shredded Parmesan cheese

Preparation

Step 1

Preheat oven 450 degrees
Heat large nonstick skillet over medium high heat
Coat pan with cooking spray
Add onion to pan and saute 2 minutes
Remove rice from bags and 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 in a single layer over rice mixture
Sprinkle evenly with thyme and salt
Combine broth and cream and stirring well pour over chicken and rice mixture
Bake at 450 degrees for 15 minutes
Sprinkle with cheese
Bake an additional 5 minutes or until chicken is done