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 boneless skinless chicken thighs (about 1 3/4 pounds)
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 2 cups reduced-sodium fat-free chicken broth
• 3 tablespoons whipping cream
• 1/3 cup shredded parmesan cheese

1. Preheat oven to 450u0b0.
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 bags; 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 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 450u0b0 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.

cooking spray, onion, garlic, boil, white wine, chicken, thyme, salt, chicken broth, whipping cream, parmesan cheese

Taken from www.food.com/recipe/parmesan-chicken-and-rice-casserole-394528 (may not work)