I wasn’t sure if this recipe would work with Quorn Cutlets (my fave) instead of chicken thighs, but I decided to give it a try. The verdict? Hmmm. Maybe? I do like the idea of cooking the rice like this, though. And the Quorn turned out just fine- in fact, it was more tender than it usually is. We all decided that this dish was a little bland. It needed something, although I am not sure what. I DO know that I served a very beige meal (see pic!). I really needed some color on that plate.
Parmesan Chicken and Rice Casserole
* Cooking spray
* 1 cup chopped onion
* 2 garlic cloves, minced
* 2 (3 1/2-ounce) bags boil-in-bag brown rice
* 1/3 cup dry white wine
* 8 skinless, boneless chicken thighs (about 1 3/4 pounds)- (I used 2 Quorn cutlets)
* 1 1/2 teaspoons chopped fresh thyme
* 1/2 teaspoon salt
* 2 cups fat-free, less-sodium chicken broth (I used veggie “chicken” broth)
* 3 tablespoons whipping cream
* 1/3 cup (1 1/2 ounces) shredded Parmesan cheese
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. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.