Tuesday, September 30, 2008

Parmesan chicken and rice casserole

I got this recipe from Cooking Light, and cut it down for the two of us. I will attach the original at the end.

Preheat your oven to 450

Saute some onions on high heat in some olive oil

Add some fresh garlic and saute

Add some cooked brown rice (it works great to cook a bunch and freeze to have on hand)

Lower the heat to medium and add 1/3 C of white cooking wine and cook until the liquid evaporates

Coat a baking dish with cooking spray and pour rice mixture into the bottom of the pan

Place chicken on top of the rice. The recipe calls for chicken thighs, but I just used what I had on hand.

Measure out 1 1/2 C of fat-free, less sodium chicken broth

Add 3 T of whipping cream to the broth and stir together

Pour over chicken and cook for 15 minutes. Then take out and cover with 1/3 C of parmesan cheese and cook for another 5 minutes or until the chicken is cooked through

We really liked this one and will have it again.


11 WW points

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