posted by SueFreeman 01-29-102 8:41 AM
Chicken Artichoke Rice Casserole
Eva Clay
1 1/2 T chopped hot cherry peppers in olive oil
1/3 cup grated Parmesan cheese
1 1/3 cup real mayonnaise (not Miracle Whip)
1/4 cup milk
1 medium onion, finley chopped
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups Minute Rice, uncooked*
1/8 tsp hot pepper sauce
1 (14 oz) can quartered artichokes, drained
1 lb chicken breasts, seasoned and cooked sliced into strips or cut into bite sized pieces (great for left over chicken or turkey or using that Tyson’'s cooked chicken in the freezer of the grocery store, thawed)
1/3 cup dried breadcrumbs
1 T melted butter
*If using regular rice then you need to add additional 1/4 cup milk and bake longer to cook rice)
Preheat oven to 375. Grease 2 qt casserole dish.
Combine peppers, Parmesan cheese, mayonnaise, milk, onion, chicken soup, rice, pepper sauce in a large bowl. Fold in artichokes and chicken and put in baking dish.
Mix bread crumbs and butter and top casserole with mixture. Bake 30 to 40 minutes or until bubbly and topping is golden brown in color. Test in center to make sure rice is done. (You will need to dig out a small amount to taste to make sure rice is not crunchy. If it is cover and bake longer.)