Chicken, Artichoke and Rice Casserole

🧂 Ingredients

• 6 tbsp. unsalted butter
• 6 tbsp. all-purpose flour

  (I used unbleached flour)
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 1/2 cups chicken broth
• 1 cup half-and-half
• 1 tbsp. unsalted butter
• 2 cups matchsticks carrots
• 1/2 cup green bell pepper

  chopped
• 1/3 cup green onions

  chopped
• 1/2 cup half-and-half
• 1/4 cup dry sherry

  (or chicken broth)
• 2 1/2 cups chicken

  cubed cooked
• 2 slices bacon

  cooked until crisp, crumbled
• 8 oz. pkg. Mozzarella cheese

  shredded
• 3 cups wild and white rice blend

  cooked
• 28 oz. can artichoke hearts

  drained, quartered (two 14-ounce cans)
• 1/4 cup Parmesan cheese

  grated
• 2 tsp. dried parsley flakes

Instructions

• 1 In a medium saucepan, melt butter.
• 2 Whisk in flour, salt and pepper and continue cooking until mixture is bubbly.
• 3 Add chicken broth and half-and-half slowly until all is incorporated.
• 4 Set aside.
• 5 Grease a 9x13” baking dish.
• 6 In a large skillet, melt butter.
• 7 Add carrots, bell pepper and green onions.
• 8 Sauté until veggies are crisp tender – about 5-8 minutes.
• 9 Stir in white sauce, half-and-half, sherry (if using), chicken, bacon and
  mozzarella cheese.
• 10 Blend well.
• 11 Remove from heat.
• 12 Combine cooked white and wild rice.
• 13 Spread evenly over bottom of baking dish.
• 14 Arrange artichokes over top of cooked rice.
• 15 Spoon chicken mixture evenly over top of artichokes in dish.
• 16 Sprinkle Parmesan cheese and parsley over top of chicken mixture.
• 17 Cover with foil.
• 18 Bake at 350° for 40 minutes.
• 19 Remove foil.
• 20 Bake an additional 20 minutes or until casserole is thoroughly cooked.

Nutrition Info