Serves: 12
Total Calories: 213
1. Cook white rice in 1 cup water and wild rice in 1 1/4 cups water as directed on packages.
2. Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Melt margarine in large skillet over medium-high heat. Add carrots, bell pepper and onions cook and stir until crisp-tender. Stir in soup, milk, sherry, chicken, bacon and mozzarella cheese blend well. Remove from heat.
3. Combine white and wild rice spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes.* Sprinkle with Parmesan cheese and parsley flakes cover tightly with foil.
4. Bake at 350°F. for 40 minutes. Uncover bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
TIP: * Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Sprinkle casserole with Parmesan cheese and parsley flakes cover tightly with foil. Bake at 350°F. for 1 hour. Uncover bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 280 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 45 mg 15% * Sodium: 650 mg 27% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 20 g * Vitamin A: 130% * Vitamin C: 15% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 1 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 1 Fat
See Cook's Note: Quick Cubed Chicken
This Chicken, Artichoke and Rice Casserole recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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