Chicken and Artichoke Casserole

Main Course

Serves 6

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Ingredients:

1 whole chicken cut into 8 pieces or 6 chicken breasts, skin removed
1 large jar of artichoke hearts in oil, undrained
1 cup uncooked Louisiana brown rice (optional)
1 tablespoon soy sauce
1 tablespoons hot chili oil
1 bunch green onions, chopped
2 (14½-ounce) cans of chicken broth

Note: Shown with some rice - eliminate rice and go low carb

Chicken and Artichoke Casserole

Click image to enlarge

Method:

Preheat oven to 350˚F.

Combine all ingredients in a large casserole dish. Bake, covered 25 minutes. Remove cover and cook until most of the liquid is absorbed and top is browned, about another 20 minutes if using rice, 10 minutes if not using rice. If you eliminate the rice use about 1/2 can of liquid.

Remove from oven and serve while hot.