Chicken and Artichoke Bake

Description
Makes 8 servings.

Ingredients

 * 1 tablespoon olive oil
 * 3 medium carrots, sliced 1/4-inch thick
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * 2 cups cubed cooked chicken
 * 1 23-ounce jar prepared chicken cooking sauce*
 * Vegetable cooking spray
 * 1 6-ounce package white and wild rice, prepared according to package directions
 * 1 14-ounce can artichoke hearts, drained and coarsely chopped
 * 2 cups (16-ounces) shredded mozzarella cheese

Directions
Heat oil in large skillet over medium-high heat. Add carrots, onion and garlic. Cook and stir 3 to 5 minutes or until carrots are tender. Reduce heat to medium, stir in cooking sauce and chicken. Thoroughly heat. Remove from heat.

Coat a 13x9-inch casserole dish with vegetable cooking spray. Spread cooked rice on bottom of pan. Arrange artichoke hearts over rice. Spoon chicken mixture evenly over artichokes. Sprinkle with cheese. Bake in 375 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbly.