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Chicken, Artichoke, and Rice Casserole

Yield 12 servings (serving size: 1 chicken thigh and 1 cup rice mixture)


  • 2 tablespoons olive oil, divided
  • 12 chicken thighs (about 3 1/2 pounds), skinned
  • 3 garlic cloves, minced
  • 3 cups finely chopped onion
  • 2 cups uncooked long-grain rice
  • 3 cups no-salt-added chicken broth
  • 1 cup dry white wine
  • 1 tablespoon dried rubbed sage
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 1/2 cups frozen green peas
  • 2 cups diced plum tomato
  • 1 (9-ounce) package frozen artichoke hearts
  • 3/4 cup bottled roasted red bell peppers, thinly sliced into strips

How to Make It

  1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add chicken and garlic; cook 7 minutes on each side or until lightly browned. Remove from pan. Set aside; keep warm. Preheat oven to 400º.

  2. Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

  3. Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.