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Chicken, Artichoke and Rice Casserole | Can't Stay Out of the Kitchen | this lovely #ChickenCasserole is perfect for company & tastes utterly amazing. #chicken #rice #carrots #artichokes #casserole #ChickenArtichokeAndRiceCasserole

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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