Chicken, Artichoke, and Rice Casserole
| Yield: | 12 Servings |
| Categories: | Casseroles |
| 2 | tb | Olive oil; divided |
| 3 1/2 | lb | Chicken thighs skinned; (12) |
| 3 | Cloves garlic; minced | |
| 3 | c | Finely chopped onion |
| 2 | c | Long-grain rice; uncooked |
| 3 | c | No-salt-added chicken broth |
| 1 | c | Dry white wine |
| 1 | tb | Rubbed sage |
| 1 | tb | Dried whole thyme |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 2 1/2 | c | Frozen green peas |
| 2 | c | Diced plum tomato |
| 9 | oz | Frozen artichoke hearts; (1 package) |
| 3/4 | c | Roasted red bell peppers; thinly sliced into strips |
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