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Artichoke Chicken Casserole Recipe

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This recipe for Artichoke Chicken Casserole is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1/4 C. flour
Dash ground black pepper
3 Tbsp. butter or margarine
1 C. chopped onion
1 clove garlic, minced
1/2 C. chopped red pepper
1/2 tsp. dried thyme
1 1/2 C. chicken broth
3/4 C. white wine
2 C. sliced mushrooms
1 pkg. (9 oz.) frozen artichoke hearts
3/4 C. parboiled rice
Directions:
Directions:
Rinse chicken and pat dry. Flatten into cutlets. Combine flour and black pepper in a dish and coat cutlets. Melt butter in large skillet. Cook chicken on both sides until lightly browned. Remove from pan and set aside. Add onions, garlic and red pepper to pan. Sauté 5 minutes. Add thyme, broth, wine, mushrooms and artichoke hearts. Bring to a boil. Stir in rice. Pour mixture into a 2-quart ovenproof casserole. Arrange reserved chicken cutlets over rice mixture. Press down gently to cover lightly with liquid. Cover casserole. Bake at 350 degrees for 30 minutes. Serve immediately. Serves 4.

 

 

 

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