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Chicken, Artichoke and Rice Casserole

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  • 30 min prep time
  • 2 hr 30 min total time
  • 20 ingredients
  • 12 servings
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White sauce provides a simple addition to this hearty casserole that's baked with chicken, bacon, vegetables and rice - perfect for dinner.

WHITE SAUCE*

6
tablespoons margarine or butter
6
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chicken broth
1
cup milk

CASSEROLE

1
tablespoon margarine or butter
2
cups julienne-cut (2x1/4x1/4-inch) carrots
1/2
cup chopped green bell pepper
1/3
cup chopped green onions
1/2
cup milk
1/4
cup dry sherry
2 1/2
cups cubed cooked chicken
2
slices bacon, crisply cooked, crumbled
8
oz. (2 cups) shredded mozzarella cheese
1 1/2
cups cooked white rice
1 1/2
cups cooked wild rice
1
to 2 (14-oz.) cans artichoke hearts, drained, quartered
1/4
cup grated Parmesan cheese
1
to 2 teaspoons dried parsley flakes

Steps

  • 1 In medium saucepan, melt 6 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1 cup milk. Cook until mixture boils and thickens, stirring constantly.
  • 2 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add carrots, bell pepper and onions; cook and stir until crisp-tender. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and mozzarella cheese; blend well. Remove from heat.
  • 3 Combine white and wild rice; spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes.** Sprinkle with Parmesan cheese and parsley flakes; cover tightly with foil.
  • 4 Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
  • 1 In medium saucepan, melt 6 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1 cup milk. Cook until mixture boils and thickens, stirring constantly.
  • 2 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add carrots, bell pepper and onions; cook and stir until crisp-tender. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and mozzarella cheese; blend well. Remove from heat.
  • 3 Combine white and wild rice; spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes.** Sprinkle with Parmesan cheese and parsley flakes; cover tightly with foil.
  • 4 Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.

Expert Tips

* Two (10 3/4-oz.) cans condensed cream of chicken soup (undiluted) can be substituted for the White Sauce. ** Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Sprinkle casserole with Parmesan cheese and parsley flakes; cover tightly with foil. Bake at 350°F. for 60 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.

White sauce, the basis for a host of dishes, has a classic formula of 2 tablespoons or butter (or other fat) and 2 tablespoons of flour per cup of milk.

Prepare both the white rice and the wild rice ahead of time (or use leftovers from a previous meal) and store them in the refrigerator or the freezer until you're ready to complete the casserole.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
40mg
13%
Sodium
510mg
21%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Protein
20g
20%
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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