parmesan chicken and rice casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.9
  • Total Fat: 3.5 g
  • Cholesterol: 62.2 mg
  • Sodium: 1,271.8 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 28.9 g

View full nutritional breakdown of parmesan chicken and rice casserole calories by ingredient
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Introduction

from cooking light (slightly variation) from cooking light (slightly variation)
Number of Servings: 4

Ingredients

    Onions, raw, 1 cup, chopped (remove)
    Garlic, 2 cloves (remove)
    White Wine, 3 fl oz (remove)
    *Tyson boneless, skinless chicken breast, 16 oz (remove)
    Thyme, ground, .5 tsp (remove)
    Salt, 1 tsp (remove)
    Swanson Chicken Broth 99% Fat Free, 2 cup (remove)
    Cream Cheese, Fat Free, 33 grams (remove)
    *Lactaid Fat Free Milk, .2 cup (remove)
    Parmesan Cheese, grated, .33 cup (remove)
    *Rice, Uncle bens white rice bag (2 serv), 2 serving (remove)

Directions

heat a large nonstick sillet over med high heat. coat pan with cokking 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 sedoncs or until liquid almost evaporates. sppon rice mixture in an even layer into a 13x9 " baking dish coated with cooking spray.
arrange chicken breast in single layer over rice, spintkle evenly with thyme and salt. combine broth, melted cream cheese and milk, stirring well, pour over chicken and rice mixture.
Bake at 450 degrees for 25 min. Spronke with cheese, bake an additional 5-10 mins or until chicken is done.

Number of Servings: 4

Recipe submitted by SparkPeople user GRIF01.

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