• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chicken, Artichoke, and Rice Casserole

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 2 tb Olive oil; divided
  • 3 1/2 lb Chicken thighs skinned; (12)
  • 3 Cloves garlic; minced
  • 3 c Finely chopped onion
  • 2 c Long-grain rice; uncooked
  • 3 c No-salt-added chicken broth
  • 1 c Dry white wine
  • 1 tb Rubbed sage
  • 1 tb Dried whole thyme
  • 1 ts Salt
  • 1/2 ts Freshly ground pepper
  • 2 1/2 c Frozen green peas
  • 2 c Diced plum tomato
  • 9 oz Frozen artichoke hearts; (1
  • -package)
  • 3/4 c Roasted red bell peppers;
  • -thinly sliced into strips


Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add
chicken and garlic; cook chicken 7 minutes on each side or until lightly
browned. Set asid Heat remaining tablespoon oil in a 5-quart Dutch oven
over medium heat. Add onion and rice; saute 15 minutes or until rice is
lightly browned. Add broth and next 5 ingredients; bring to a boil. Add
hicken mixture to pan; top with peas, tomato, and artichokes. Bake,
uncovered, at 400 deg for 50 minutes, stirring after 25 minutes. Cover and
cook 15 minutes or until liquid is absorbed. Stir well; top with roasted
bell pepper strips. Yield: 12 servings (serving size: 1 chicken thigh and 1
cup rice mixture

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