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Makes 8 servings.



  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.