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