Chicken and wild rice casserole with artichokes

After putting the first few ingredients into a pan, you’ll just stick it in the oven and walk away for about 45 minutes. Time to read a chapter of your novel, do a load of laundry (yuck), talk with a friend on the phone, supervise homework…

When you return to your kitchen, you’ll just saute up the veggies quickly, smother the rice and chicken with them, and eat!  You can also substitute turkey if there are still leftovers hanging around 

Chicken and Wild Rice Casserole with Artichokes

1 c uncooked wild rice
4-1/2 c stock
Skinned chicken breasts
Paprika

Olive oil
3 carrots, sliced
2 c mushrooms, sliced
1/4 c flour
1 t rosemary
1/2 c sherry (cooking sherry is fine)
2 cans artichoke hearts, quartered

Mix rice, 2-1/2 c stock, chicken pieces, in a large baking pan and sprinkle with paprika. Bake at 450, covered in foil, for 45 minutes.

Saute the carrots and mushrooms in olive oil in a heavy skillet. Add the flour and rosemary and mix them in well. Add the rest of the stock and the sherry and cook for a few minutes until thickened. Add the artichoke quarters and stir till slightly heated. Arrange the vegetable mixture over and around the chicken on rice.