Directions

1. Preheat oven to 375 degrees F.
2. Cook rice according to package instructions; set aside.
3. Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
5. Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
6. Place into oven and bake until bubbly and heated through, about 20-22 minutes.
7. Serve immediately, garnished with parsley, if desired.