|Courtesy of Bright Idea Photo|
I was very excited about this recipe because I am trying to keep my freezer stocked with casseroles. I am so fortunate because after having Georgia many of my friends brought a fresh or frozen meal. It is one of the best gifts you can give a veteran mom. I love that on days that no one gets dressed or everyone is melting down (me included) that I have delicious food in the freezer and that is a huge load off of my shoulders because then I know we got a least one healthy meal. This is another great recipe from the Light Bites group and I am so excited to see our group growing. Mike loved this recipe and has requested that I remember it and make it often. Ally and Zoe also really liked it. So this was a hit! I did make some changes; I used chicken breasts, added spinach, sundried tomatoes and spiced with basil, oregano, and chili peppers.
adapted from Cooking Light
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2-ounce) bags boil-in-bag brown rice about one cup regular brown rice
1/3 cup dry white wine
8 skinless, boneless chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
2 cups fat-free, less-sodium 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.