Wednesday, July 18, 2012

Chicken and Atrichoke Hearts Casserole

Hi everybody! This is a delicious meal, but fair warning, artichokes, rice and chicken together do not make very pretty colors on your plate.

1.5- 2 pounds of chicken (depending on how much you want to add)
salt and pepper
1 teaspoon paprika
1/2-1 cup mushrooms (depending on if you like mushrooms and how many you want in here)
2ish tablespoons of flour
1 cup chicken broth
3 tablespoons sherry or red wine vinegar (both seem to work about the same)
1 can artichoke hearts (if you are like Josh and I and LOVE these, you might want to get 2 cans)
1-2 cups of rice

Preheat oven to 375 degrees

Coat chicken in salt, pepper and paprika. Cook in skillet with butter or whatever your preference is. Once cooked, chop it up or leave it as whole pieces and place it in a casserole dish. In the skillet, add mushrooms and saute. Once sauteed, add chicken broth and sherry. Then sprinkle in flour until the sauce thickens.

Cook rice and add it to the casserole dish.

Place the artichoke hearts in the casserole dish and then pour mushroom sauce evenly throughout the casserole dish.

Cover with foil and bake for about 30 minutes.

This might sound strange but if you add a splash of soy sauce after cooking it, it adds a lot of flavor.

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