Chicken, Artichoke And Wild Rice Casserole Recipe

• 1 c. wild rice, uncooked
• 3 c. water
• 1/2 teaspoon salt, divided
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 6 skinned, boned chicken breast halves
• 1 1/2 tbsp. extra virgin olive oil
• 1 (14 ounce.) can artichoke hearts, liquid removed, cut in half
• 3 1/2 c. sliced fresh mushrooms
• 3 1/2 tbsp. flour
• 1/2 teaspoon dry whole rosemary, crushed
• 2 1/4 c. chicken broth
• 1/2 c. dry sherry

1. Rinse wild rice very well in warm water.
2. Combine rice and water in saucepan and bring to a boil.
3. Cover, reduce heat and simmer 1 hour or possibly till tender.
4. Spoon into 11 x 7 x 2 inch baking dish and set aside.
5. Sprinkle 1/4 tsp.
6. salt, paprika and pepper over chicken and set aside.
7. In a large skillet, heat extra virgin olive oil over medium heat and cook chicken on each side till lightly browned.
8. Place chicken in single layer on top of rice and top chicken with the artichokes.
9. Add in mushrooms to same skillet and saute/fry for 5 min or possibly till tender over medium heat.
10. Combine remaining 1/4 tsp.
11. salt, flour, rosemary, chicken broth and sherry and stir well.
12. Cook for 3 min or possibly till thick and bubbly, stirring constantly.
13. Spoon mix over chicken.
14. Cover and bake at 375 degrees for 55 min or possibly till thoroughly heated.

wild rice, water, salt, paprika, pepper, chicken, extra virgin olive oil, mushrooms, flour, rosemary, chicken broth, sherry

Taken from cookeatshare.com/recipes/chicken-artichoke-and-wild-rice-casserole-48553 (may not work)