Prep 20 mins
Cook 25 mins
I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "Nice version of chicken and rice. If you're like me, I love artichokes but don't know what to do with them. I really like them in this dish."
- 1 (6 1/4 ounce) package long grain and wild rice blend (plus ingredients to make rice according to package directions)
- 1 medium red bell pepper, chopped
- 1 (14 ounce) can water-packed artichoke hearts, drained and roughly chopped (not marinated)
- 3 cups chopped cooked chicken
- 1⁄4 cup sliced green onion
- 1 (12 ounce) jar chicken gravy
- 1⁄2 cup sour cream
- 1 cup shredded cheddar cheese
- Prepare rice mix according to package directions.
- Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan.
- In separate bowl, mix together gravy, sour cream and shredded cheese.
- Pour gravy mixture over rice/chicken mixture.
- Bake for about 25 minutes at 350.
Just made this tonight for dinner. It was rather bland for our taste. Next time I make it I will have to spice it up.
I posted a request for recipes using artichoke hearts and this was the first one I decided to try. I thought I had all of the ingredients, but my can of chicken gravy was actually chicken broth. I used it to make a quick chicken gravy. This recipe was delicious! Knowing that I am the only family member that likes artichoke hearts, I should have chopped them finer. That being said, DH and DS #2 cleaned their plates! DS #1 complained a little, but he ate it! When I make this again, and I WILL be making it again, I will probably put the artichoke hearts through a processor to make sure they are finely chopped. Thanks for a great recipe!
Really a flavorful and delicious dish that goes together very quickly. It looks pretty on the plate with all the different vegetables in it. I think you could easily cut the cheese/sour cream/gravy topping in half if you are watching calories, since it was a little runny. Thanks for sharing the recipe.