Name: Chicken, Artichoke, and Rice Casserole
Yield: 12 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
Ingredients: 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; ½ teaspoon freshly ground pepper; 2 ½ cups frozen green peas; 2 cups diced plum tomato; 1 (9-ounce) package frozen artichoke hearts; ¾ cup bottled roasted red bell peppers, thinly sliced into strips

Step 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.

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Step 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.
Step 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.

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Chicken, Artichoke, and Rice Casserole

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