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Divine Chicken & Artichoke Casserole
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- #79333
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 box (6 ounce size) wild rice, preferably seasoned
salt, pepper, paprika
4 medium chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 can (14 ounce size) artichoke hearts, drained and quartered
16 ounces fresh mushrooms, sliced
1/4 cup flour
1 tablespoon fresh rosemary, chopped
2 1/4 cups chicken broth
1/2 cup dry sherry
directions
Preheat oven to 375 degrees F. Prepare rice according to package directions. Spoon into 13x9-inch baking pan.
Dust chicken breasts with salt, pepper and paprika. Heat butter and olive oil in large non-stick skillet over medium-high heat until butter is melted. Add chicken and cook until lightly browned, about 3 minutes each side. Remove from skillet.
Add mushrooms to skillet and saute until mushrooms release their moisture and moisture mostly evaporates, about 5 minutes.
Whisk together flour, broth and sherry until combined. Add liquid and rosemary to mushrooms in skillet. Stirring constantly, cook until sauce is thickened, about 3 minutes.
Arrange chicken over rice and top with artichokes. Spoon sauce and mushrooms over the chicken and artichokes. Cover with aluminum foil and bake until thoroughly heated, about 50 minutes. Let stand for 5 minutes before serving.
added by
tastymary
nutrition data
499 calories, 10 grams fat, 55 grams carbohydrates, 43 grams protein per serving.
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reviews & comments
April 11, 2008
This is a fantastic and elegant chicken casserole. It does take a long time to make (wild rice takes about an hour too cook so keep that in mind) but it is worth it. Is a great recipe to serve to guests and family. Would even work well for a buffet entree.