Parmesan (faux) Chicken and Rice Casserole

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.

rating: 7

Parmesan Chicken and Rice Casserole
(www.myrecipes.com)

Ingredients:

* 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

Directions:

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.

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