Chicken Artichoke And Rice Casserole Recipe
Are you looking for a great in taste Chicken Artichoke And Rice Casserole recipe? There is not a single month when I don't serve this yummy Main Dish! Chicken is the primary ingredient in Chicken Artichoke And Rice Casserole. You must try this recipe.
Ingredients
1 chicken, cut into serving pieces and skinned
1/4 teaspoon black pepper
Nonstick cooking spray
1 1/2 teaspoons olive or vegetable oil
1 medium size yellow onion, chopped fine
2 cloves garlic, minced
1/2 cup long grain rice
1/3 cup dry white wine
3/4 cup low sodium chicken broth
1 teaspoon grated lemon rind
1 bay leaf
1/2 teaspoon each dried thyme and rosemary, crumbled
1 package frozen artichoke hearts, cooked and drained
1 tablespoon minced parsley
Directions
Preheat the oven to 350°F.
Sprinkle the chicken with the pepper.
Lightly coat a 4 quart Dutch oven with the cooking spray, add the olive oil, and set over moderate heat for 30 seconds.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Transfer to a platter and set aside.
Add the onion to the casserole and cook, uncovered, until soft about 5 minutes; stir in the garlic and rice, and cook, stirring, for 1 minute.
Add the wine, chicken broth, lemon rind, bay leaf, thyme, and rosemary, and bring to a simmer.
Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly.
Cover with a piece of wax paper, then the lid.
Bake for 45 to 50 minutes or until the chicken is fork tender and the rice fluffy.
Discard the bay leaf and sprinkle with the parsley.
Sprinkle the chicken with the pepper.
Lightly coat a 4 quart Dutch oven with the cooking spray, add the olive oil, and set over moderate heat for 30 seconds.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Transfer to a platter and set aside.
Add the onion to the casserole and cook, uncovered, until soft about 5 minutes; stir in the garlic and rice, and cook, stirring, for 1 minute.
Add the wine, chicken broth, lemon rind, bay leaf, thyme, and rosemary, and bring to a simmer.
Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly.
Cover with a piece of wax paper, then the lid.
Bake for 45 to 50 minutes or until the chicken is fork tender and the rice fluffy.
Discard the bay leaf and sprinkle with the parsley.
