Chicken, Artichoke, and wild rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) wild rice uncooked |
3 cup(s) water |
1/2 teaspoon(s) salt divided |
1/4 teaspoon(s) paprika |
1/4 teaspoon(s) pepper |
6 -4 ounce(s) skinned, boned chicken breast halves |
vegetable cooking spray |
1 tablespoon(s) margerine |
1-14 ounce(s) can artichoke hearts, drained and cut in half |
3 1/3 cup(s) sliced freshed mushrooms |
3 + 2 tablespoon(s) teaspoons all purpose flour |
1/2 teaspoon(s) dried whole rosemary crushed |
2 1/4 cup(s) canned low sodium chicken broth |
1/2 cup(s) sherry |
Directions:
1. Rinse wild rice in 3 changes of hot water, drain. Combine rice and 3 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Spoon into 11- x 7- x 2- inch baking dish; set aside.
2. Sprinkle 1/4 tsp. salt, paprika, and pepper over chicken; set aside.
3. Coat a large nonstick skillet with cooking spray; add margerine, and place over medium heat until margarine melts. Add Chicken, and cook 4 minutes on each side until lightly browned. Arange chicken in a single layer on top of rice, top with artichokes, and set aside.
4. Add mushrooms to skillet, and saute over medium heat 5 minutes or until tender. Combine remaining 1/4 tsp. salt, flour, and next 3 ingredients; cook 3 minutes or until thickened and bubbly, stirring constantly. Spoon over chicken mixture. Cover and bake at 375 for 55 minutes or until thoroughly heated. Yield: 6 servings (about 287 calories per chicken breast half, 1/2 cup rice, and vegetable garnish.
5. This recipe comes from Cooking Light Jul/Aug 1991 It is one of my favorites and I'm sure it will be one of yours.
6. protein 31.8 / fat 5.6 / carbohydrate 27 / cholesterol 69 / iron 2.9 / sodium 404 / calcium 40
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