Whenever we have company over at home, I usually serve casseroles. Most of the time it’s my husband’s friends or mine. They are both large groups, and it’s quite difficult to plan a meal for such a large group when it’s short notice (usually, it is), so I make do with what we have at home. What we have in the pantry can usually make one good casserole recipe. And this one, they really enjoyed eating! All of them!
See what our friends from Delish have to say about this recipe:
“This comforting chicken casserole needs to be in your winter dinner rotation.”
This has been a part of my roster for our winter meals, but I admit that this might continue to be a part of the roster even if it’s already almost spring. It’s the type of recipe that can be enjoyed all year, and I will continue to make it as long as my family loves it!
Ingredients
- 1 c. Tilda basmati rice
- Bertolli extra-virgin olive oil
- 1/4 c. chopped parsley, plus extra for garnish
- 1/2 c. panko breadcrumbs
- kosher salt
- Freshly ground McCormick black pepper
- 2 tbsp. Land O Lakes unsalted butter
- 3 tbsp. Gold Medal all-purpose flour
- 1 onion, diced
- 2 c. College Inn low-sodium chicken stock
- 1 rotisserie chicken, shredded
- 1 can (13 oz) canned Reese artichoke hearts, rinsed and drained
Instructions
- Preheat oven 375 degrees F. Prepare rice according to package instructions.
- Meanwhile, in a small bowl mix 2 tbsp olive oil, parsley, bread crumbs, 1/4 tsp salt and 1/4 tsp black pepper. Set aside.
- In a large cast iron skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute while continuously whisking. Add onion, 1 tsp salt, 1/2 tsp black pepper and cook for 3 to 4 minutes. Add stock and simmer on low for 5 minutes. Fold in chicken, artichoke hearts, and rice. Top with breadcrumb mixture in an even layer.
- Bake until warmed through, about 20 minutes. Finish under broiler until golden brown, about 2 to 3 minutes. Garnish with parsley and serve immediately
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Quick Tip: Serve with a side dish of salad or vegetables along with crusty bread.
Thanks again to Delish for this amazing recipe.
