Parmesan Chicken and Rice Casserole

1 c. chopped onion

2 garlic cloves minced

2- 3 1/2 oz bags boil-in-bag brown rice (cooked)

1/3 c. dry white wine

8 skinless boneless chicken thighs*

1 1/2 tsp. chopped fresh thyme*

1/2 tsp. salt

2 c fat free, less sodium chicken broth

3 Tbsp. whipping cream*

1/3 c. shredded parmesan cheese

Preheat oven to 450. Heat large 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. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 9x13 in. baking dish coated with cooking spray. Arrange chicken 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. Bake at 450 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

*When I made this: I used fresh rosemary since I grow it in my garden. I also used 3 chicken breasts instead of the thighs, and I used 2% milk instead of the cream (don't use cream much so didn't want to buy a whole thing for a couple Tbsp.)

This recipe was so easy. I will definitely make it again. I'd like to try it with the thyme sometime, but the rosemary tasted great!

Recipe comes from March 2008 issue of Cooking Light Magazine.