Chicken Artichoke Dip Casserole

• 2 cups long grain white 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 white wine
• 1 tablespoon olive oil
• 1 1/2 - 2 lbs boneless skinless chicken breasts, cubed
• salt and pepper

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 white 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!

long grain white rice, water, chicken bouillon granules, water, light mayonnaise, parmesan cheese, garlic powder, button mushrooms, white wine, olive oil, chicken breasts, salt

Taken from www.food.com/recipe/chicken-artichoke-dip-casserole-297715 (may not work)