Parmesan Chicken and Rice Casserole

Ingredients

• 7 ounce boil-in-bag brown rice 
• 0.3 cup cooking wine dry white
• 2 cups less-sodium chicken broth fat-free
• 1.5 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 1 cup onion chopped
• 1.5 ounces parmesan cheese shredded
• 0.5 teaspoon salt 
• 1.8 pounds chicken thighs boneless skinless
• 3 tablespoons whipping cream 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion to pan; saut 2 minutes.
4. Add garlic; saut 30 seconds.
5. Remove rice from bags; add to pan. Saut 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9inch baking dish coated with cooking spray.
6. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt.
7. Combine broth and cream, stirring well; pour over chicken and rice mixture.
8. Bake at 450 for 15 minutes.
9. Sprinkle with cheese.
10. Bake an additional 5 minutes or until chicken is done.