Mel's Kitchen Chicken & Artichoke Hearts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 Chicken Breasts cooked & cubed1 108 gram can of Black Olives2 14oz cans Artichoke hearts quartered (drained)1/2 Onions diced4 large Carrots diced1/2 cup Parmesan Cheese4 cups Mozzarella Cheese3 cups sliced Mushrooms, fresh2 cans Cream of Chicken Soup4 cups Brown Rice, medium grain1/2 cup Heavy Whipping Cream1/2 cup Chicken Broth1 tsp Salt
1. Pre-heat oven to 350 (325 for high altitude)
2. Spray two 9x13 inch baking pans w/ Pam.
3. Cook rice & boil chicken.
4. Use the butter to saute diced onions, carrots & mushrooms until onions are soft.
5. In a small sauce pan combine cream of chicken soups, salt, chicken broth & heavy cream. On med - low temperature heat soup mixture through.
6. Combine everything except the rice in a large bowl & mix well.
7. Line baking pans w/ brown rice (1/2 of cooked rice per baking pan).
8. Cover rice w/ chicken mixture (1/2 amount mixture per baking dish).
9. Bake for approximately 25 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user NOMOREGODDESS.
2. Spray two 9x13 inch baking pans w/ Pam.
3. Cook rice & boil chicken.
4. Use the butter to saute diced onions, carrots & mushrooms until onions are soft.
5. In a small sauce pan combine cream of chicken soups, salt, chicken broth & heavy cream. On med - low temperature heat soup mixture through.
6. Combine everything except the rice in a large bowl & mix well.
7. Line baking pans w/ brown rice (1/2 of cooked rice per baking pan).
8. Cover rice w/ chicken mixture (1/2 amount mixture per baking dish).
9. Bake for approximately 25 minutes
Number of Servings: 24
Recipe submitted by SparkPeople user NOMOREGODDESS.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 10.7 g
- Cholesterol: 52.1 mg
- Sodium: 542.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.9 g
- Protein: 16.4 g
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