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Chicken, Artichoke and Rice Casserole

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Chicken, Artichoke and Rice Casserole
  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 20
  • Servings 12
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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.
Updated Nov 9, 2010

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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

300 Calories, 14g Total Fat, 20g Protein, 23g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
40mg
13%
Sodium
510mg
21%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Sugars
4g
Protein
20g
% 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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