Chicken, Artichoke, and Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 tablespoons olive oil, divided |
12 chicken thighs (about 3 1/2 pounds), skinned |
3 garlic cloves, minced |
3 cups finely chopped onion |
2 cups uncooked long-grain rice |
3 cups no-salt-added chicken broth |
1 cup dry white wine |
1 tablespoon dried rubbed sage |
1 tablespoon dried thyme |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 1/2 cups frozen green peas |
2 cups diced plum tomato |
1 (9-ounce) package frozen artichoke hearts |
3/4 cup bottled roasted red bell peppers, thinly sliced into strips |
Directions:
1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add chicken and garlic; cook 7 minutes on each side or until lightly browned. Remove from pan. Set aside; keep warm. Preheat oven to 400º.
2. Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.
3. Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.
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