Recipe for Chicken, Artichoke, and Rice Casserole 
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Yield:
12
Ingredients:
Amount Ingredient
2 tbl olive oil divided
12 x chicken thighs (about 3-1/2 pounds) skinned
3 x cloves garlic minced
3 cup finely chopped onion
2 cup long-grain rice uncooked
3 cup no-salt-added chicken broth
1 cup dry white wine
1 tbl rubbed sage
1 tbl dried whole thyme
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup frozen green peas
2 cup plum tomatoes diced
1 pkt frozen artichoke hearts (9-ounce)
3/4 cup roasted red bell peppers thinly sliced into
Instructions:
Instructions: 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside.

2 Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat.

Add onion and rice; saute 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken mixture to pan; top with peas, tomato, and artichokes. Bake, uncovered, at 400 deg for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips.

Yield:12 servings (serving size: 1 chicken thigh and 1 cup rice mixture).

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