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Chicken Rice Casserole
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Description
A chicken and rice casserole with a twist from mushrooms and artichokes. Good as a main dish, or as a side dish when adapted to exclude the chicken.
Ingredients
- ¾ sticks Butter, Melted
- 1 Tablespoon Paprika
- ¼ teaspoons Salt
- 1 teaspoon Cayenne
- 2 whole Boneless, Skinless, Chicken Breasts, Halved And Pounded To About 1/4 To 1/2 Inch Thickness
- 1 can Chicken Stock (about 12 Ounces)
- 1 jar (Approximately 6.5 Ounces) Sliced Mushrooms, Drained
- 1 jar (approximately 4 Ounces) Artichoke Hearts, Drained And Chopped
- 2 cups Plain Yogurt Or Sour Cream
- 1 cup Uncooked Rice
Preparation
Melt butter in a casserole dish while oven heats to 375 degrees. When melted, add paprika, salt, and cayenne. Place 4 chicken breast halves in the butter, turning once to coat. (The chicken can overlap in smaller casserole dishes.) Cook chicken, covered, in the oven for approximately 22 to 25 minutes. Remove the casserole from the oven.
In a small bowl, combine chicken stock, mushrooms, artichoke hearts, and yogurt/sour cream. Stir to combine.
Add rice to the casserole dish and spread evenly around the chicken.
Pour yogurt/sour cream mixture over the chicken/rice mixture. Bake uncovered for approximately 25 to 30 minutes until bubbly and rice is cooked through.
Enjoy with a green salad.
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jessmorseattack on 11.19.2009
this looks fantastic!