Parmesan Chicken and Rice Casserole
| Submitted By: Michael Virdone |
| Recipe Difficulty: Easy |
| Recipe Health: 5/10 |
| Recipe can be cooked quickly after work |
Recipe Ingredients:
- 1 C chopped onion
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2 garlic cloves, minced
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1 3 1/2 oz. bag boil-in-bag brown rice
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1/3 C dry white wine
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2 boneless, skinless chicken breasts
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1/2 tsp. dried thyme
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1/2 tsp. salt
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1 C. chicken broth
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2 tbs. whipping cream
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2 tbs. shredded parmesan cheese
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Recpie Directions:
- 1. Preheat oven to 450 degrees
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2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 2 minutes. Add garlic; saute 30 seconds. Remove rice from bag; 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 2 qt. inch baking dish coated with cooking spray.
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3. Arrange chicken in single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
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4. Bake at 450 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.
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| Prep Time: 15 minutes |
| Cook Time: 20 minutes |
| Servings: 2 |
Notes:
Calories 498
Fat 19.1
Protein 38.2
Carb 43.8
Fiber 5.6
Sodium 765 |
Source:
Cooking Light |
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