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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken, Artichoke, and Rice Casserole Recipe

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This recipe for Chicken, Artichoke, and Rice Casserole is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbs olive oil, divided
12 chicken thighs, skinned
3 cloves garlic, minced
3 c finely chopped onion
2 c long grain rice, uncooked
3 c no salt added chicken broth
1 c dry white wine
1 tbs rubbed sage
1 tbs dried whole thyme
1 tsp salt
1/2 tsp freshly ground black pepper
2 1/2 c frozen green peas
2 c diced plum tomatoes
1 (9 oz) package frozen artichoke hearts
3/4 c roasted red bell peppers, thinly sliced into strips
Directions:
Directions:
Heat 1 tbs oil in a large non-stick skillet over medium heat. Add chicken and garlic, cook chicken 7 minutes on each side or until lightly browned. Set aside.
Heat remaining oil in a 5 quart Dutch oven over medium heat. Add onion and rice; saute 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken mixture to pan; top with peas, tomatoes, and artichokes. Bake, uncovered at 400 for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well and top with roasted bell pepper strips.
Number Of Servings:
Number Of Servings:
12

 

 

 

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