Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1/3 cup (1 1/2 ounces) shredded Parmesan cheese
  • Cooking spray
  • 8 skinless, boneless chicken thighs (about 1 3/4 pounds)
  • 2 cups fat-free, less-sodium chicken broth
  • 8 skinless, boneless chicken thighs (about 1 3/4 pounds)
  • + 15 more ingredients
    • 2 (3 1/2-ounce) bags boil-in-bag brown rice
    • 2 cups fat-free, less-sodium chicken broth
    • 3 tablespoons whipping cream
    • 1 ½ teaspoons chopped fresh thyme
    • 3 tablespoons whipping cream
    • 1/3 cup dry white wine
    • 1/3 cup (1 1/2 ounces) shredded Parmesan cheese
    • Cooking spray
    • 2 (3 1/2-ounce) bags boil-in-bag brown rice
    • ½ teaspoon salt
    • 1 ½ teaspoons chopped fresh thyme
    • 1 cup chopped onion
    • ½ teaspoon salt
    • 1 cup chopped onion
    • 2 garlic cloves, minced

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. Spoo...

View full recipe at My Recipes

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