This recipe shows a blatant disregard for my husband’s slight lactose issues. If you like hot spinach artichoke dip I think you will appreciate this dish.
• 1 cup parmesan cheese, grated
• 1/2 cup sour cream
• 12 oz frozen artichoke hearts
• 1 onion, diced
• 3 cloves garlic, pressed
• 20 oz brown rice
• 1 cup crimini mushrooms, sliced
• 1 tbsp olive oil
• 2 chicken breasts
• shredded cheese blend of mozzarella, jack & cheddar
Preheat oven to 425°.
In a medium saute pan, cook onion & garlic in oil over medium high heat until onion is translucent. Add mushrooms, chicken & artichokes. Salt and pepper. (Pretend that you see artichokes in the picture below)
Cook until chicken is brown on all sides. Remove from heat. Cut chicken into cubes. It will probably still be slightly pink inside, but that is OK because it is not done cooking.
Place chicken, cooked vegetable mixture, parmesan cheese, sour cream, and rice in a large bowl.
Stir until well combined. Transfer to a large casserole dish. Top with shredded cheese.
Cover and bake for 30 minutes. Remove cover and bake an additional 5 minutes.
Remove from oven and serve.