Chicken Artichokes and Rice
serves 4

Chicken Artichokes and Rice
A heavenly blend of flavors are used in this chicken and rice casserole. For a truly elegant flavor, use fresh rosemary. This casserole can be prepared ahead of time and refrigerated until you are ready to bake it the next day.
2 chicken breasts
1/2 cup white wine (or low sodium chicken broth) 4 cloves chopped garlic 2 tablespoons sherry (divided) 2 cups sliced mushrooms 1 tablespoon chopped fresh rosemary 2 tablespoons butter |
1/4 cup flour
3/4 cup low-fat milk reserved liquid from cooked chicken + liquid to equal 3/4 cup 1/4 cup freshly shredded Romano (or Parmesan cheese) 1-12 ounce jar drained marinated artichoke hearts, sliced 1/3 cup sliced olives 2 cups cooked rice |
- Pre-heat oven to 350 degrees.
- Heat a skillet over medium heat, add the 1/2 cup wine and garlic. Saute garlic for 1-2 minutes, add chicken, cover and cook 20-25 minutes.
- Remove chicken from pan when done, reserving the liquid.
- Let chicken cool, remove the skin and bones. Shred the meat using 2 forks. Set aside.
- Pour reserved liquid, including garlic from the skillet into a measuring cup. Add enough water to equal 3/4 cup. Set aside.
- In the same skillet, warm 1 tablespoon sherry. Add the mushrooms and rosemary. Cook stirring until the mushrooms are tender. Set aside.
- In a small saucepan, melt the butter over medium low heat. When melted whisk in the flour until smooth.
- Slowly add the milk, reserved liquid/garlic, and 1 tablespoon sherry stirring until thick. Add the cheese and sautéed mushrooms stirring well.
- Coat a baking dish with cooking spray. Layer the rice, then the chicken, olives, artichokes and finally the sauce.
- Bake covered for 30 minutes.
Calories 470, Fat 10g, Cholesterol 18mg, Sodium 168mg
Carbohydrates 86.4g, Fiber 2.5g, Sugars 3.3g, Protein 10.4g
Carbohydrates 86.4g, Fiber 2.5g, Sugars 3.3g, Protein 10.4g