Chicken & Artichoke Casserole

Chicken & Artichoke Casserole

Metric Ingredient Imperial 750 ml water 3 cup 250 ml wild rice 1 cup 2 ml salt 1/2 tsp 15 ml butter 1 tbsp 250 ml onion, chopped 1 cup 250 ml celery, thinly sliced 1 cup 250 ml carrot, shredded 1 cup 425 ml chicken stock 1 3/4 cup 500 ml light cream 2 cup 50 ml flour 1/4 cup 3 ml salt 3/4 tsp 30 ml sherry 2 tbsp - pepper - 750 ml cooked cubed chicken 3 cup 375 ml artichoke, cooked & chopped 1 1/2 cup 75 ml almonds, sliced & toasted 1/3 cup

In a medium saucepan, bring water to a boil. Stir in rice and salt. Cover and simmer 45 to 55 minutes or until rice is tender but still chewy. Drain in colander. In a large frying pan, melt butter over medium heat. Add onion, celery and carrot; cook 10 minutes, stirring occasionally, until softened. In bowl, whisk cream and flour until smooth. Gradually whisk into boiling broth. Add salt, sherry and pepper. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add rice to sauce. Add chicken and artichokes to sauce; mixing well. Pour mixture into shallow baking dish. Cover and bake in preheated 350 F (180 C) oven for 35 to 40 minutes or until hot. Sprinkle with almonds. Serves 8

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