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Chicken, Artichoke and Rice Casserole

Teresa Ambra
Chicken, Artichoke and Rice Casserole is one of those casseroles you can't get enough of! This layered casserole includes wild rice, artichokes and a white sauce that includes chicken, bacon, two cheeses, carrots and bell pepper. It's marvelous for company dinners and great reheated as leftovers for office lunches.
3.60 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Chicken, Main Dish
Cuisine American
Servings 15
Calories 337 kcal

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

NOTE: Preparation time assumes you already have cooked rice, cooked bacon and cooked chicken on hand.
 
Recipe adapted from Pillsbury's Best Chicken Cookbook.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 337kcalCarbohydrates: 35gProtein: 14gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 49mgSodium: 532mgPotassium: 316mgFiber: 4gSugar: 4gVitamin A: 3305IUVitamin C: 7mgCalcium: 145mgIron: 1mg
Keyword artichokes, carrots, casserole, cheese, chicken, chicken casserole, main dish, mozzarella cheese, parmesan cheese, rice
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