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Chicken, Artichoke and Rice Casserole |
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Serves: 12 Print this RecipePrep Time: 1 hour (ready in 2 hours) - Yield: 12 servings 1/2 cup uncooked regular long-grain white rice 1 cup water 1/2 cup uncooked wild rice 1 1/4 cups water 1 tablespoon margarine or butter 2 cups julienne-cut (2x1/4x1/4-inch) carrots 1/2 cup chopped green bell peppers 1/2 cup chopped green onions 2 (10 3/4-ounce) cans condensed cream of chicken soup 1/2 cup milk 1/4 cup dry sherry 2 1/2 cups cubed cooked chicken 2 slices bacon, crisply cooked, crumbled 8 ounces (2 cups) shredded mozzarella cheese 1 to 2 (14-ounce) cans artichoke hearts, drained, quartered 1/4 cup grated Parmesan cheese 2 teaspoons dried parsley flakes 1. Cook white rice in 1 cup water and wild rice in 1 1/4 cups water as directed on packages. 2. Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Melt margarine in large skillet over medium-high heat. Add carrots, bell pepper and onions; cook and stir until crisp-tender. Stir in soup, milk, sherry, chicken, bacon and mozzarella cheese; blend well. Remove from heat. 3. 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. 4. Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated. TIP: * Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Sprinkle casserole with Parmesan cheese and parsley flakes; cover tightly with foil. Bake at 350°F. for 1 hour. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated. Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 280 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 45 mg 15% * Sodium: 650 mg 27% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 20 g * Vitamin A: 130% * Vitamin C: 15% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 1 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 1 Fat See Cook's Note: Quick Cubed Chicken This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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