Chicken and Artichoke Rice Casserole

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 can Artichoke hearts, canned
  • 1 Onion
  • 1/4 cup Parsley

• Canned Goods

  • 2 cup Chicken stock, low sodium

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted

Found on delish.com

Ingredients

• 1 c. basmati rice
• extra-virgin olive oil
• 1/4 c. chopped parsley, plus extra for garnish
• 1/2 c. panko breadcrumbs
• kosher salt
• Freshly ground black pepper
• 2 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1 onion, diced
• 2 c. low-sodium chicken stock
• 1 rotisserie chicken, shredded
• 1 can (13 oz) canned artichoke hearts, rinsed and drained

Directions

• 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