Chicken & Artichoke Rice Casserole

Comfort food at it's best, this wonderfully flavored Chicken & Artichoke Rice Casserole with crunchy textures from the panko bread crumbs is a family favorite, especially during the colder months of the year!
Photo by Lee C.
Adapted from delish.com

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from delish.com

Ingredients

  • 1

    cup basmati rice

  • Extra-virgin olive oil

  • 1/4

    cup parsley, chopped, plus extra for garnish

  • 1/2

    cup panko breadcrumbs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2

    tablespoons unsalted butter

  • 3

    tablespoons all-purpose flour

  • 1

    onion, diced

  • 2

    cups low-sodium chicken stock

  • 1

    rotisserie chicken, shredded

  • 1

    (13-ounce) can artichoke hearts, rinsed and drained

Directions

Preheat oven 375°F. Prepare rice according to package instructions. Meanwhile, in a small bowl mix 2 tablespoons olive oil, parsley, bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Set aside. In a large cast iron skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute while continuously whisking. Add onion, 1 teaspoon salt, 1/2 teaspoon black pepper and cook for 3 to 4 minutes. Add stock and simmer on low for 5 minutes. Fold in chicken, artichoke hearts, and rice. Top with breadcrumb mixture in an even layer. Bake until warmed through, about 20 minutes. Finish under broiler until golden brown, about 2 to 3 minutes. Garnish with parsley and serve immediately

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