Chicken and Artichoke Bake

Description
Makes 8 servings.

Ingredients

 * 1 tablespoon olive oil
 * 3 medium carrots, sliced ¼-inch thick
 * 1 medium onion, chopped
 * 2 cloves garlic, minced
 * 2 cups cubed cooked chicken
 * 1 x 23-ounce jar prepared chicken cooking sauce
 * vegetable cooking spray
 * 1 x 6-ounce package white and wild rice, prepared according to package directions
 * 1 x 14-ounce can artichoke hearts, drained and coarsely chopped
 * 2 cups (16-ounces) shredded mozzarella cheese

Directions

 * 1) Heat oil in large skillet over medium-high heat.
 * 2) Add carrots, onion and garlic. Cook and stir 3 to 5 minutes or until carrots are tender.
 * 3) Reduce heat to medium, stir in cooking sauce and chicken. Thoroughly heat. Remove from heat.
 * 4) Coat a 13x9-inch casserole dish with vegetable cooking spray. Spread cooked rice on bottom of pan.
 * 5) Arrange artichoke hearts over rice.
 * 6) Spoon chicken mixture evenly over artichokes. Sprinkle with cheese.
 * 7) Bake in 375 °F oven for 20 to 30 minutes or until cheese is melted and casserole is bubbly.