Chicken Artichoke Dip Casserole

Recipe by DanielsWife
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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a large casserole dish with non-stick cooking spray.
  • Dissolve the chicken bouillon in the water. Cook the rice in the chicken stock on the stove, or in a rice cooker. When rice is finished cooking, spoon into the casserole dish in an even layer.
  • In a medium skillet, saute the mushrooms in the olive oil. When mushrooms have softened, add the white wine, and continue to simmer for three to four minutes.
  • In a medium bowl, combine the chopped artichoke hearts, mayonnaise, parmesan cheese, garlic powder, and mushrooms (with the juices from the pan). Mix well.
  • Salt and pepper the cubed chicken breasts to taste. Layer the chicken on top of the rice in the casserole dish.
  • Spread the artichoke and mushroom mixture over the chicken.
  • Sprinkle additional parmesan cheese over the top, if desired.
  • Bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
  • Enjoy!
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