Chicken Artichoke Rice Casserole Recipes

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.

ONE POT LEMON ARTICHOKE CHICKEN AND RICE

Steps:

• Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
• Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
• Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
• Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
• Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
• Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
• Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

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.

ARTICHOKE CHICKEN CASSEROLE

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).

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.