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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Parmesan Chicken & Rice Casserole Recipe

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This recipe for Parmesan Chicken & Rice Casserole is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c chopped onion 
2 garlic cloves, minced (or minced garlic spice)
2 (3.5 oz) bags boil-in-bag brown rice
1/3 c dry white wine
8 skinless, boneless chicken breasts
1 1/2 t chopped fresh thyme
1/2 t salt
2 c fat-free chicken broth
3 T whipping cream
1/3 c shredded parmesan cheese
Directions:
Directions:
Preheat oven to 450 degrees.
Heat large non-stick skillet over med-high heat.  Coat pan with cooking spray.  Add onion to pan; saute 2 min.  Add garlic; saute 30 sec.  Remove rice from bags; add to pan.  Saute 30 sec.  Stir in wine; cook 30 sec or until liquid almost evaporates.  Spoon rice mixture in even layer into 9x13 pan coated with cooking spray.
Arrange chicken thighs over rice mixture; sprinkle evenly with thyme and salt.  Combine broth and cream, stirring well; pour over chicken and rice mixture.
Bake at 450 degrees for 15 min.  Sprinkle with cheese.  Bake additional 5 min or until chicken is done.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min

 

 

 

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