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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (2-1/2\" dia) | Onion, chopped | 1 | cup | rice basmati uncooked | 2 | tablespoons | olive oil | 1/2 | cup | Panko bread crumbs | 2 | tablespoons | butter, unsalted | 3 | tablespoons | all-purpose flour | 2 | cups | chicken stock, unsalted, Swanson | 1 | breast, bone removed | chicken, shredded, precooked, 2 cups | 1 | cup | Artichokes, canned. drained and chopped | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees. Make rice according to package instructions. | | 2 | In a small bowl mix olive oil, bread crumbs, 1/4 tsp salt, 1/4 tsp pepper and mix well. Add some parsley flakes or fresh parsley, if desired. | | 3 | Melt butter in large cast iron skillet. Add flour and cook, stirring continually to avoid lumps. Add onion and remaining salt and pepper and cook for 3-4 minutes. Add stock and simmer on low for 5 minutes. Fold in rice, chicken and artichokes, mixing well. Top with bread crumb mixture. | | 4 | Bake until warmed through, about 20 minutes. Finish under broiler for 2-3 minutes until browned. |
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