Parmesan Chicken and Rice Casserole

This dish is delicious and easy to make.   The chicken comes out really tender and the sauce that surrounds the chicken and rice is extremely tasty and a great creamy consistency considering what a small amount of whipping cream is used.

Here is the Recipe...

Ingredients:

• Cooking Spray
• 1 Cup Chopped Onion
• 2 Whole Cloves Garlic (Minced)
• 2 Boil-in-Bag brown rice
• 1/3 cup Dry White Wine
• 8 chicken thighs (skinless, boneless)
• 1 1/2 tsp fresh thyme
• 1/2 tsp salt
• 2 cups chicken broth
• 3 Tbsp whipping cream
• 1/3 cup Shredded Parmesan

Directions:

1. Preheat the oven to 450 degrees.  Coat a pan with cooking spray. 
2. Heat a large non-stick skillet over medium-high heat.  
3. Add onion to pan; saute 2 minutes.
4. Add garlic; saute 30 seconds.
5. Remove rice from bags; add to pans.  Saute 30 seconds.
6. Stir in wine.  Cook 30 seconds or until liquid almost evaporates.
7. Spoon the rice mixture in an even layer into a 13X9 inch baking dish coated with cooking spray.  
8. Arrange chicken thighs in a single layer over the rice mixture.   Sprinkle evenly with thyme and salt.  
9. Combine broth and cream, stirring well; pour over chicken and rice mixture.
10. Bake at 450 for 15 minutes.  Sprinkle with cheese. 
11. Bake an additional 10 minutes or until chicken is done.

This recipe while extremely tasty is not particularly dietetic. 1/8 of the dish comes in at 379 calories, which is not terrible.  But honestly while the rice is portioned for 8 servings (2 bags of boil in bag brown rice), the chicken is not.  I honestly think most people would eat two thighs, so if you figure this recipe to make only 4 servings, its a LOT of calories for dinner, at least when you are calorie counting like me.   I tried making the recipe with only one bag of boil in bag brown rice, but the broth was to loose, almost soup like.  It still tasted great.