Chicken, Artichoke and Rice Casserole
This Chicken Casserole turned out so amazingly. I was actually trying to get rid of a jar of artichokes in my pantry. I started hunting through old cookbooks and found this dandy of a recipe. The casserole is actually a layered casserole. After baking the rice, you line the bottom of a casserole dish with rice. Then you top it with artichokes. Finally, veggies, chicken, bacon and cheese are stirred into a white sauce and that’s layered over top. Another layer of cheese on top before baking finishes the casserole.
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Some of you who follow my blog know that my husband suffered a massive stroke in June. He was given a 5% chance of living. Update almost 6 months later: he still lives! He’s made extraordinary progress as a result of hard work, determination, prayers offered by hundreds of people and God’s goodness and grace.
But as a result, we have decided to sell our dream home south of Dallas and move to a retirement community north of Dallas. I had a massive garage sale in October after going through all of our closets and attic. And, I’ve been slowly going through our freezers and pantry trying to get rid of as much stuff as I can.
For this recipe, I had some leftover rotisserie chicken I was trying to use up. I also had a large canister of wild rice on the shelf. On top of that i had a can of artichokes that I was trying to figure out what to do with. After hunting and hunting, I found this recipe in an old cookbook. I decided to give it a whirl. I’m so glad I did, because this entree was awesome. Really.
John took it out for several lunches to his Day Neuro program. We both loved it. It reheats wonderfully and it’s a great dish to serve company as well. The combination of flavors turned out so delightfully that this will be on our menu rotation for years to come. I hope you enjoy it too. 🙂
chicken, Artichoke and Rice Casserole is absolutely scrumptious.
This is an excellent casserole for company.
It also reheats wonderfully so it’s great to take for office lunches.
Here’s what I did.
I used these ingredients for the white sauce.
Melt butter. Add salt, pepper and flour.
Whisk ingredients to combine.
Add chicken broth slowly. Whisk continuously.
Add half-and-half in small amounts. Whisk after each addition.
Cook over low to medium heat until sauce thickens. Set aside.
I used these ingredients for the rest of the casserole.
Combine about 1 1/2 cups of wild rice with 4 1/2 cups of water. Bring to a boil.
Reduce heat and simmer until all the water cooks down. Measure out approximately 3 cups of rice for the recipe.
Spread rice into a greased 9×13″ glass baking dish.
Drain artichokes really well. Place over top of rice. Set aside.
Melt butter in a skillet. Add green onions, green bell peppers and matchsticks carrots.
Stir to combine.
Cook over medium heat until veggies are tender, about 5-8 minutes. Turn off heat.
Add white sauce.
Add chicken, bacon, mozzarella cheese and half-and-half. If desired, you can add dry sherry.
Stir all of the ingredients to combine and remove from heat.
Pour chicken sauce mixture over top of artichokes.
Sprinkle with parmesan cheese and parsley.
Cover with foil. Bake at 350 degrees for 40 minutes. Remove foil. Bake an additional 20 minutes until casserole is heated through.
This entree is hearty, filling and very satisfying.
Artichokes add really delicious flavor to this casserole.
You will enjoy every bite.
Here’s the recipe.
CHICKEN, ARTICHOKE AND RICE CASSEROLE
(Recipe adapted from Pillsbury’s Best Chicken Cookbook, 1997)
Chicken, Artichoke and Rice Casserole
Equipment
- 1 9x13" glass baking dish
- 1 medium sauce pan
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 large skillet
- 1 sharp knife to cut vegetables
- aluminum foil
Ingredients
WHITE SAUCE:
- 6 tbsp. unsalted butter
- 6 tbsp. all-purpose flour (I used unbleached flour)
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half
CASSEROLE:
- 1 tbsp. unsalted butter
- 2 cups matchsticks carrots
- 1/2 cup green bell pepper chopped
- 1/3 cup green onions chopped
- 1/2 cup half-and-half
- 1/4 cup dry sherry (or chicken broth)
- 2 1/2 cups chicken cubed cooked
- 2 slices bacon cooked until crisp, crumbled
- 8 oz. pkg. Mozzarella cheese shredded
- 3 cups wild and white rice blend cooked
- 28 oz. can artichoke hearts drained, quartered (two 14-ounce cans)
- 1/4 cup Parmesan cheese grated
- 2 tsp. dried parsley flakes
Instructions
WHITE SAUCE:
- In a medium saucepan, melt butter.
- Whisk in flour, salt and pepper and continue cooking until mixture is bubbly.
- Add chicken broth and half-and-half slowly until all is incorporated.
- Set aside.
CASSEROLE:
- Grease a 9x13” baking dish.
- In a large skillet, melt butter.
- Add carrots, bell pepper and green onions.
- Sauté until veggies are crisp tender – about 5-8 minutes.
- Stir in white sauce, half-and-half, sherry (if using), chicken, bacon and mozzarella cheese.
- Blend well.
- Remove from heat.
- Combine cooked white and wild rice.
- Spread evenly over bottom of baking dish.
- Arrange artichokes over top of cooked rice.
- Spoon chicken mixture evenly over top of artichokes in dish.
- Sprinkle Parmesan cheese and parsley over top of chicken mixture.
- Cover with foil.
- Bake at 350° for 40 minutes.
- Remove foil.
- Bake an additional 20 minutes or until casserole is thoroughly cooked.
Notes
Recipe adapted from Pillsbury's Best Chicken Cookbook.
© Can’t Stay Out of the Kitchen
Nutrition
We loved the way this casserole turned out.
The combination of flavors was absolutely mouthwatering.
My husband loves chicken and rice casseroles. Even though this one was different due to the artichokes, he really enjoyed it.
You may also enjoy these delicious recipes!
Chicken, Artichoke and Rice Casserole
Equipment
- 1 9×13" glass baking dish
- 1 medium sauce pan
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 large skillet
- 1 sharp knife to cut vegetables
- aluminum foil
Ingredients
WHITE SAUCE:
- 6 tbsp. unsalted butter
- 6 tbsp. all-purpose flour (I used unbleached flour)
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half
CASSEROLE:
- 1 tbsp. unsalted butter
- 2 cups matchsticks carrots
- 1/2 cup green bell pepper chopped
- 1/3 cup green onions chopped
- 1/2 cup half-and-half
- 1/4 cup dry sherry (or chicken broth)
- 2 1/2 cups chicken cubed cooked
- 2 slices bacon cooked until crisp, crumbled
- 8 oz. pkg. Mozzarella cheese shredded
- 3 cups wild and white rice blend cooked
- 28 oz. can artichoke hearts drained, quartered (two 14-ounce cans)
- 1/4 cup Parmesan cheese grated
- 2 tsp. dried parsley flakes
Instructions
WHITE SAUCE:
- In a medium saucepan, melt butter.
- Whisk in flour, salt and pepper and continue cooking until mixture is bubbly.
- Add chicken broth and half-and-half slowly until all is incorporated.
- Set aside.
CASSEROLE:
- Grease a 9×13” baking dish.
- In a large skillet, melt butter.
- Add carrots, bell pepper and green onions.
- Sauté until veggies are crisp tender – about 5-8 minutes.
- Stir in white sauce, half-and-half, sherry (if using), chicken, bacon and mozzarella cheese.
- Blend well.
- Remove from heat.
- Combine cooked white and wild rice.
- Spread evenly over bottom of baking dish.
- Arrange artichokes over top of cooked rice.
- Spoon chicken mixture evenly over top of artichokes in dish.
- Sprinkle Parmesan cheese and parsley over top of chicken mixture.
- Cover with foil.
- Bake at 350° for 40 minutes.
- Remove foil.
- Bake an additional 20 minutes or until casserole is thoroughly cooked.
2 Comments
Denise Conover
January 8, 2021 at 5:11 am
delicious one word for all of these recipes and easy to make!!
Teresa
January 9, 2021 at 10:45 am
Hi Denise. Yes, it’s a terrific one-dish meal!