Chicken Artichoke Dip Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups long grain rice
• 3 1/2 cups water
• 1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes
• 1 (14 ounce) can artichoke hearts, packed in water, chopped
• 3/4 cup light mayonnaise
• 3/4 cup parmesan cheese
• 1/2 teaspoon garlic powder
• 10 ounces button mushrooms, sliced
• 1/4 cup dry wine
• 1 tablespoon olive oil
• 1 1/2-2 lbs boneless skinless chicken breasts, cubed
• salt and pepper

Recipe

• 1 prepare a large casserole dish with non-stick cooking spray.
• 2 dissolve the chicken bouillon in the water. cook the rice in the chicken stock on the stove, or in a rice cooker. when rice is finished cooking, spoon into the casserole dish in an even layer.
• 3 in a medium skillet, saute the mushrooms in the olive oil. when mushrooms have softened, add the wine, and continue to simmer for three to four minutes.
• 4 in a medium bowl, combine the chopped artichoke hearts, mayonnaise, parmesan cheese, garlic powder, and mushrooms (with the juices from the pan). mix well.
• 5 salt and pepper the cubed chicken breasts to taste. layer the chicken on top of the rice in the casserole dish.
• 6 spread the artichoke and mushroom mixture over the chicken.
• 7 sprinkle additional parmesan cheese over the top, if desired.
• 8 bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
• 9 enjoy!