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.

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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

1. Pre-heat oven to 350 degrees.
2. 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.
3. Remove chicken from pan when done, reserving the liquid. 
4. Let chicken cool, remove the skin and bones. Shred the meat using 2 forks. Set aside.
5. Pour reserved liquid, including garlic from the skillet into a measuring cup. Add enough water to equal 3/4 cup. Set aside.
6. In the same skillet, warm 1 tablespoon sherry. Add the mushrooms and rosemary. Cook stirring until the mushrooms are tender. Set aside.
7. In a small saucepan, melt the butter over medium low heat. When melted whisk in the flour until smooth. 
8. Slowly add the milk, reserved liquid/garlic, and 1 tablespoon sherry stirring until thick. Add the cheese and sautéed mushrooms stirring well.
9. Coat a baking dish with cooking spray. Layer the rice, then the chicken, olives, artichokes and finally the sauce.
10. 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