Monday, December 26, 2016

Holiday Quick & Easy Appetizers, Meals, Snacks, & Drinks...Something Different Everyday Til 2017 (Meal, Dinner)

Chicken and Artichoke Rice Casserole



This comforting chicken casserole needs to be in your winter dinner rotation.

Total Time:
Level: Easy
Serves: 4 Servings


  • 1 c. basmati rice
  • extra-virgin olive oil
  • 1/4 c. chopped parsley, plus extra for garnish
  • 1/2 c. panko breadcrumbs
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1 onion, diced
  • 2 c. low-sodium chicken stock
  • 1 rotisserie chicken, shredded
  • 1 can (13 oz) canned artichoke hearts, rinsed and drained


  1. Preheat oven 375 degrees F. Prepare rice according to package instructions.
  2. Meanwhile, in a small bowl mix 2 tbsp olive oil, parsley, bread crumbs, 1/4 tsp salt and 1/4 tsp black pepper. Set aside.
  3. In a large cast iron skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute while continuously whisking. Add onion, 1 tsp salt, 1/2 tsp black pepper and cook for 3 to 4 minutes. Add stock and simmer on low for 5 minutes. Fold in chicken, artichoke hearts, and rice. Top with breadcrumb mixture in an even layer.
  4. Bake until warmed through, about 20 minutes. Finish under broiler until golden brown, about 2 to 3 minutes. Garnish with parsley and serve immediately

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