• Nicole Kuhn

Chicken, Artichoke and Wild Rice Casserole

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!

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