This chicken, artichoke, and wild rice casserole is perfect for serving during the holidays or the cold winter months as a delicious, filling meal. It could even be served without the chicken as a fantastic side dish.
CHICKEN, ARTICHOKE, AND WILD RICE CASSEROLE
INGREDIENTS:
for the rice:
2 cups wild rice, uncooked
3 1/2 cups water
1 chicken bouillon cube
1 tbsp. unsalted butter
2 1/2 tsp. salt
for the dish:
2 tsp. salt, divided
1 tsp. paprika
1 tsp. cracked pepper
4 boneless, skinless chicken breasts
1 1/2 tbsp. olive oil
1 (14 oz.) can artichoke hearts, drained, cut in half
2 - 5 oz. cans of sliced water chestnuts, drained
3 cups sliced fresh mushrooms
3 tbsp. flour
2 cups chicken broth
1/2 cup dry sherry
INSTRUCTIONS:
Combine rice, water, butter, chicken bouillon cube, and 2 1/2 tsp. salt in a saucepan and bring to a boil. Cover, reduce heat and simmer 1 hour or until tender. Turn off heat and let sit for 10 minutes.
Spoon into 11 x 7 x 2 inch baking dish and set aside.
Slice the chicken breasts horizontally all the way through. Then cut each cutlet in half, resulting in 16 portions.
Sprinkle 1 tsp. salt, paprika and pepper over chicken and set aside.
In a large skillet, heat olive oil over medium heat and cook chicken on each side until lightly browned. Set aside.
Preheat oven to 375°F.
In your baking dish, begin to layer your dish with the water chestnuts and artichokes over the rice.
Place chicken in single layer on top of rice, water chestnuts, and artichokes.
Add mushrooms to the skillet used to cook the chicken and sauté for 5 minutes or until tender over medium heat.
To the mushrooms, add the remaining teaspoon of salt, flour, chicken broth and sherry and stir well. Cook for 3 minutes or until thick and bubbly, stirring constantly.
Spoon about 3/4 of the mixture over the top of the casserole.
Cover and bake for 55 minutes or until thoroughly heated.
Serve and top with a spoonful of the remaining sauce. Enjoy!