Recipe Name Chicken artichoke rice casserole Submitted by Guest Recipe Description Quick after work casserole made with leftover chicken or premade roast chicken Quantity 0 Quantity Unit Prep Time (minutes) 35 Cook Time (minutes) 25 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.