• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. In a 12-inch skillet cook and stir mushrooms, onion, and garlic in 1 tablespoon of hot olive oil over medium-high heat until onion is tender but not brown. Add rice; cook and stir 1 minute more.

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  • Add artichoke hearts, undrained tomatoes, thyme, and pepper. Stir in broth and milk or half-and-half. Bring just to boiling. Stir in chicken and 1/4 cup of the cheese. Transfer to a 2-1/2-quart casserole. Cover and bake for 1 hour or until rice is tender.

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  • Meanwhile, combine remaining cheese, bread crumbs, lemon peel, and 1 tablespoon olive oil. Uncover casserole and sprinkle with bread crumb mixture; bake 5 minutes more. Let stand 5 minutes before serving. Makes 6 servings.

Nutrition Facts

563 calories; 25 g total fat; 10 g saturated fat; 96 mg cholesterol; 1316 mg sodium. 38 g carbohydrates; 6 g fiber; 45 g protein; 486 IU vitamin a; 7 mg vitamin c; 676 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0