Chicken, Artichoke and Rice Casserole

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Prep 30 min
Total 2 hr 30 min
Ingredients 20
Servings 12

Ingredients

WHITE SAUCE*

tablespoons margarine or butter

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups chicken broth

cup milk

CASSEROLE

tablespoon margarine or butter

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

slices bacon, crisply cooked, crumbled

oz. (2 cups) shredded mozzarella cheese

1 1/2

cups cooked white rice

1 1/2

cups cooked wild rice

to 2 (14-oz.) cans artichoke hearts, drained, quartered

1/4

cup grated Parmesan cheese

to 2 teaspoons dried parsley flakes

Steps

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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.

Notes

Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 130

% Daily Value

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.