The Best Artichoke Chicken Buffet Recipe - Allrecipes.com
The Best Artichoke Chicken Buffet Recipe
  • READY IN ABOUT hrs

The Best Artichoke Chicken Buffet

Recipe by  

"Wild rice and chicken pieces mixed with a plethora of vegetables, sherry and cream and baked into a delectable 'buffet'!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. In a large saucepan, melt butter over medium heat. Cook onion and mushrooms in butter until soft. Stir in soup, cream, sherry, and salt; cook until hot.
  4. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x13 inch baking dish. In a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. Spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. Top with Parmesan cheese.
  5. Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake for an additional 30 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2003

This is delicious but it is time-consuming to make. Also, the recipe makes more than a 9X13 pan can hold. I had an additional 9X9 pan full. If you've got the time, this is worth it! Tastes even better as a "left over."

 
Most Helpful Critical Review
Oct 14, 2005

This was not a favorite with us. The flavor was pretty good, but the texture was mushy and a little unappealing. I didn't add the carrots because I thought they would be a strange flavor to add to this kind of casserole, but I can't imagine that they would have made a huge difference in the turnout. Probably won't make this again. Thanks anyway, though!

 

18 Ratings

Aug 25, 2004

This is soo ymuuy! I made this a low-carb version (or just lower carb, depending on what "stage" you're on) by omitting the rice all together, and also the carrots. I added an additional can of artichokes to soak up the soup, since there was no rice. Tasty! I could have taken out the onions, but they add so much flavor to a recipe!

 
Apr 09, 2003

This was so yummy! All my favorites in one! 1 child liked it, the other...doesn't like anything. What can you do? I halved the recipe and it just fit in my 11" round baking dish (1 1/2" deep). I substituted rice with brown rice (what I had on hand) & it worked great!

 
Sep 14, 2009

My family gave this recipe a 5 star rating. I doubled easily for my big family and also had to improvise with a coupld of things. I had 1 family sz cream of chicken soup and added a family sz cream of mushroom soup, also added 1 t. sweet paprika and 1 t. thyme. I didn't have mozz cheese so I used an italian blend of cheeses I had on hand. I also used the cooking directions on the package of wild rice, also I only had matchstick carrots which cooked perfectly. Also, instead of 1 cup of butter to cook the onions and mushrooms I used 1/2 cup butter and 1/2 bacon drippings. Everyone asked for the recipe and the kids ate it up too! I will make this again by request I'm sure and I will add more bacon. This would be good over fetticini too....next time :)

 
Dec 04, 2005

This is exactly what I was looking for! I've been searching for a chicken and rice casserole, but others that I have tried have been too bland. I substituted cream of chicken soup with herbs for some extra flavor and sour cream for the heavy cream for a little more depth. Came out delicious! Fit perfectly in my 9 x 13 baking pan - I'm not sure what the other user's issue was with that. I will definitely make this recipe again - yummy comfort food!

 
Jul 23, 2003

Served this at a ladies luncheon yesterday. It went over nicely. Everyone loved it! I counted on it being a little on the bland side, so I prepared it with Cream of Chicken Dijon, added more sherry, and water chestnuts. Very Good! Thanks Eden.

 
Sep 17, 2009

I've made this several times, with great success and rave reviews. I've also doubled the recipe and frozen some, this works well. Be sure you have enough wild rice (the packages are deceiving) and don't substitute the "brown and wild rice" mix. Using all wild rice really makes the recipe. It's a lot of work (not hard, just time-consuming), but worth it!

 

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Nutrition

  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 1179 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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