Chicken & Artichoke Rice Casserole
By á-4084
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!
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
Details
Servings 4
Preparation time 5mins
Cooking time 40mins
Adapted from delish.com
Preparation
Step 1
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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