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Chicken Artichoke and Rice Casserole Recipe

   
 

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     Chicken Artichoke and Rice Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   12

Ingredients
1 tbs olive oil
1¾ lbs chicken thighs, skined
1½ cloves garlic minced
1½ cup finely chopped onion
1 cup long grain rice, uncooked
1½ cup no salt added chicken broth
1/2 cup dry white wine
1/2 tbs rubbed sage
1/2 tbs dried whole thyme
 
1/2 tsp salt
1/2 tsp peper
1¼ cup frozen green peas
1 cup diced plum tomato
4½ oz frozen artichoke hearts

Instructions
Heat 1/2 tbs oil in a large non stick skillet over medium heat. Add chicken and garlic and cook chicken 7 min on each side or until lightly browned. Set aside.
Heat remaining oil in a 5 quart dutch oven over medium heat. Add onion and rice saute 15 min or until rice is lightly browned. Add broth and next 5 ingredients, bring to a boil. Add chicken mixture to pan top with peas, tomato, and artichokes
Bake uncovered at 400 for 50 min stirring after 25 min.
Cover and cook 15 min or until liquid is absorbed. Stir well.


Originally Submitted
2/14/2010





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