Parmesan Chicken & Rice Casserole

• cooking spray
• 1 cup chopped onion
• 3 garlic cloves minced
• 2 bags brown rice boil-in-bag
• 1/3 cup dry white wine
• 8 skinless boneless chicken thighs
• 3 teaspoons thyme chopped, saved as 2t + 1t
• 1/2 teaspoon salt
• 2 cups chicken broth
• 3 tablespoons whipping cream
• 1/2 cup shredded Parmesan cheese

1. Preheat oven to 450 degrees
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 (2t) and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture
4. Bake at 450u0b0 for 15 minutes. Sprinkle with cheese and thyme (1t). Bake an additional 5 minutes or until chicken is done.

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

Taken from www.yummly.com/recipe/Parmesan-Chicken-_-Rice-Casserole-689464 (may not work)