By Daniel'sWife on April 10, 2008
"An unusual take on the classic chicken and rice casserole. This dish combines the flavors of chicken artichoke dip with mushrooms sauteed in white wine, and fluffy white rice cooked in chicken stock. Serve with your favorite veggie side dish, and some crusty bread - or, toss in some chopped spinach for a complete, one-pan meal."
Serving Size: 1 (485 g)
Servings Per Recipe: 4
"This was great! I was looking for a recipe that had an artichoke dip-like sauce over chicken to serve with King's Hawaiian bread and this was perfect! I just omitted the rice and baked the sauce over three chicken breasts. Thanks for the keeper!"
"We liked it, I did however make a change. I didn't use the mushrooms or wine because I don't like shrooms and don't use wine. I also had partially frozen chicken so I sauted it first which I then added a 1/4 cup of chicken broth to account for the wine. I left out about 1/3 of the rice because I was afraid the rest would not fit in my pan if I didn't. I still think it need something more. The rice didn't have much of the topping flavor."