Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.