Chicken and Artichoke Casserole
Looking for the best chicken casserole recipe? Well, try this Chicken and Artichoke Casserole. Mixed with fresh herbs and spices, this heavenly dish will leave you speechless and content. Bring this recipe to a kitchen near you. You'll love it.
Cooking MethodCasserole
Ingredients
- 2 tablespoons olive oil, divided
- 12 chicken thighs (about 3-1/2 pounds), skinned
- 3 cloves garlic, minced
- 3 cups finely chopped onion
- 2 cups long-grain rice, uncooked
- 3 cups no-salt-added chicken broth
- 1 cup dry white wine
- 1 tablespoon rubbed sage
- 1 tablespoon dried whole thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 cups frozen green peas
- 2 cups plum tomato, diced
- 9 ounces frozen artichoke hearts
- 3/4 cup roasted red bell peppers, thinly sliced into strips
Instructions
- Preheat oven to 450 degrees F.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside.
- Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat. Add onion and rice; saute 15 minutes 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 degreesF for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips.
