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Chicken, Artichoke and Rice Casserole

Chicken, Artichoke and Rice Casserole
  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 20
  • Servings 12
White sauce provides a simple addition to this hearty casserole that's baked with chicken, bacon, vegetables and rice - perfect for dinner.
Updated November 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.

  • 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 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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