Chicken Artichoke And Rice Casserole Recipes

CHICKEN ARTICHOKE & RICE CASSEROLE

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.

CHICKEN, ARTICHOKE AND RICE CASSEROLE

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.

ARTICHOKE, CHICKEN & RICE CASSEROLE

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.

CHICKEN 'N RICE CASSEROLE (WITH ARTICHOKES AND PEAS)

Steps:

• Heat a tablespoon of oil in a 5 qt Dutch oven and add chicken.
• Lightly salt and pepper chicken, then cook until lightly browned on each side.
• Remove chicken from pan.
• Add another tablespoon of oil to Dutch oven and add onion, garlic and rice and saute until rice is lightly browned.
• Add broth and next 4 ingredients and bring to a boil.
• Add chicken back to pot and top with tomatoes and artichokes.
• Bake uncovered at 400 degrees for 45 minutes and stir about mid point.
• Add frozen peas, cover casserole and cook 5 to 10 more minutes or until liquid is absorbed.

CHICKEN ARTICHOKE CASSEROLE

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.