Artichoke Chicken Casserole With Rice Recipes

ARTICHOKE CHICKEN CASSEROLE

Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

ARTICHOKE, CHICKEN & RICE CASSEROLE

Artichoke, Chicken & Rice Casserole image

Discover the simplicity of our Artichoke, Chicken & Rice Casserole. The artichoke hearts and cheeses really elevate the whole affair. Enjoy this Artichoke, Chicken & Rice Casserole any night of the week!

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 Tbsp. olive oil
1 small onion, chopped
1 small red pepper, chopped
1 carrot, thinly sliced
2 cups chopped cooked chicken
1 cup cooked whole grain brown rice
1 can (14 oz.) artichoke hearts, drained, chopped
1 can (10.75 oz.) condensed cream of chicken soup
2/3 cup milk
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/2 tsp. dried Italian seasoning
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

CHICKEN, ARTICHOKE AND RICE CASSEROLE

Chicken, Artichoke and Rice Casserole image

White sauce provides a simple addition to this hearty casserole that's baked with chicken, bacon, vegetables and rice - perfect for dinner.

Provided by Pillsbury Kitchens

Categories Entree

Time 2h30m

Yield 12

Number Of Ingredients 20

Ingredients

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
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:

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.
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.
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.
Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g

ARTICHOKE CHICKEN CASSEROLE

Artichoke Chicken Casserole image

This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.-Roberta Green, Hemet, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
2 tablespoons olive oil
3 garlic cloves, minced
2-2/3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1-1/2 cups shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 540 calories, Fat 41g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1021mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

CHICKEN ARTICHOKE CASSEROLE

Chicken Artichoke Casserole image

This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter, divided
Salt and pepper to taste
1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Hot cooked noodles or rice

Steps:

In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

Nutrition Facts :

CHICKEN ARTICHOKE & RICE CASSEROLE

Chicken Artichoke & Rice Casserole image

I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "Nice version of chicken and rice. If you're like me, I love artichokes but don't know what to do with them. I really like them in this dish."

Provided by Kim D.

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 1/4 ounce) package long grain and wild rice blend (plus ingredients to make rice according to package directions)
1 medium red bell pepper, chopped
1 (14 ounce) can water-packed artichoke hearts, drained and roughly chopped (not marinated)
3 cups chopped cooked chicken
1/4 cup sliced green onion
1 (12 ounce) jar chicken gravy
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

Prepare rice mix according to package directions.
Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan.
In separate bowl, mix together gravy, sour cream and shredded cheese.
Pour gravy mixture over rice/chicken mixture.
Bake for about 25 minutes at 350.

Nutrition Facts : Calories 320.4, Fat 18.5, SaturatedFat 8.6, Cholesterol 81.9, Sodium 586.8, Carbohydrate 13.2, Fiber 4.3, Sugar 2.2, Protein 26.5

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