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1 box of wild rice (6 oz.), cooked
3-4 medium-sized chicken breasts, well seasoned, cooked, chopped (about 3-4 c.)
1 T. olive oil
1 T. butter
1 14-oz. can artichoke hearts, drained and quartered--not marinated
16 oz. fresh mushrooms, sliced
1 c. celery, diced
1 med. onion, diced
1 c. sweet red pepper, chopped small
1/4 c. flour (cornstarch is what I prefer)
2 to 2 1/2 c. chicken broth (I am bad and used heavy cream for a cream sauce)
salt, pepper, dill, thyme, to taste
1 c. sliced almonds, opt.
Mozzarella, shredded, opt.
1. Preheat oven to 375 degrees. Spoon cooked rice into a large baking pan.
2. Add mushrooms to skillet and saute in butter and olive oil until mushrooms release their moisture and moisture mostly evaporate. Add celery, sweet pepper, and onion and saute with mushrooms until tender. Whisk together flour and broth until combined. Add broth along with seasonings to mushrooms in skillet. Stirring constantly on med heat, cook until sauce thickens and coats mixture, about 3 minutes. Add cooked chicken and mix thoroughly. You may need to add more broth or water to thin if it gets too tight.
3. Spoon chicken mixture over rice and top with artichokes. Spoon sauce and mushroom mixture over the rice and artichokes. Sprinkle sliced almonds over sauce if used. Bake until thoroughly heated, about 40 minutes. Remove from oven add cheese if using and let melt. Let stand for 5 minutes before serving.
Serves 6-8 large portions
Notes: This started out a much different recipe than I posted. I've made changes to it over the years and this is what we like best. Can use leftover white rice. I normally use leftover baked chicken (both white and dark meat if I need to), and love to use portabellos though have used white mushrooms as well. I added the almonds for extra crunch and flavor. We do not like cheese baked on top but prefer it melted. Munester cheese on top is to to die for! Can prepare ahead and hold in refrigerator. Feel free to adapt this to your families tastes.
3-4 medium-sized chicken breasts, well seasoned, cooked, chopped (about 3-4 c.)
1 T. olive oil
1 T. butter
1 14-oz. can artichoke hearts, drained and quartered--not marinated
16 oz. fresh mushrooms, sliced
1 c. celery, diced
1 med. onion, diced
1 c. sweet red pepper, chopped small
1/4 c. flour (cornstarch is what I prefer)
2 to 2 1/2 c. chicken broth (I am bad and used heavy cream for a cream sauce)
salt, pepper, dill, thyme, to taste
1 c. sliced almonds, opt.
Mozzarella, shredded, opt.
1. Preheat oven to 375 degrees. Spoon cooked rice into a large baking pan.
2. Add mushrooms to skillet and saute in butter and olive oil until mushrooms release their moisture and moisture mostly evaporate. Add celery, sweet pepper, and onion and saute with mushrooms until tender. Whisk together flour and broth until combined. Add broth along with seasonings to mushrooms in skillet. Stirring constantly on med heat, cook until sauce thickens and coats mixture, about 3 minutes. Add cooked chicken and mix thoroughly. You may need to add more broth or water to thin if it gets too tight.
3. Spoon chicken mixture over rice and top with artichokes. Spoon sauce and mushroom mixture over the rice and artichokes. Sprinkle sliced almonds over sauce if used. Bake until thoroughly heated, about 40 minutes. Remove from oven add cheese if using and let melt. Let stand for 5 minutes before serving.
Serves 6-8 large portions
Notes: This started out a much different recipe than I posted. I've made changes to it over the years and this is what we like best. Can use leftover white rice. I normally use leftover baked chicken (both white and dark meat if I need to), and love to use portabellos though have used white mushrooms as well. I added the almonds for extra crunch and flavor. We do not like cheese baked on top but prefer it melted. Munester cheese on top is to to die for! Can prepare ahead and hold in refrigerator. Feel free to adapt this to your families tastes.
