Sunday, January 27, 2008

Chicken Artichoke and Rice Casserole

350° - 25-27 minutes. Serves 8


1 (6.2 oz) pkg fast-cooking long-grain and wild rice mix
1 red bell pepper
14 oz artichoke hearts in water
3 c chopped cooked chicken
1/4 c sliced green onions
12 oz chicken gravy
1/2 c sour cream
1 c cheddar cheese, shredded


Prepare rice mix according to directions. Remove from heat when finished. Slice bell pepper to make three rings for garnish; set aside. Chop remaining bell pepper. Drain artichokes, cut into bite size pieces.

Mix chopped pepper, artichokes, chicken and green onions to rice. Mix well and spoon into casserole dish.

Mix gravy and sour cream until blended then add shredded cheese. Spread gravy mix over rice. Garnish with bell pepper rings and additional sliced green onions, if desired.


I use Colby-Jack cheese instead of Cheddar. Additional cheese on top is good. Regular brown rice is also good instead of rice mix.

source: Pampered Chef

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