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
0 Out of 5 from
0 reviews
You can add this Chicken Artichoke and Rice Casserole recipe to your own private DesktopCookbook.