Chicken, Artichoke, and Mushroom Rice Casserole

Filled with chicken, artichoke hearts, and mushrooms in a creamy sherry- and-cheeseflavored sauce, this swell rice casserole offers a terrific way to use up leftover chicken or turkey. You could also use medium cooked shrimp or cooked salmon for a seafood option. Serve this with a green salad with fruit and a sweet vinaigrette.

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 pound white button mushrooms, sliced
• ¹/₃ cup all-purpose flour
• ¼ cup cream sherry
• 4 cups milk
• ¹/₈ teaspoon freshly grated nutmeg
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2½ cups finely grated Parmigiano-Reggiano cheese
• 4 cup cooked white rice (see savvy)
• One 16-ounce package frozen artichoke hearts, defrosted and drained
• 3 cups bite-size pieces cooked chicken or turkey

Instructions

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

melt the butter in a large skillet over medium-high heat. Add the onion and sauté until it has softened, about 3 minutes. Add the mushrooms and cook until they are colored, 8 to 10 minutes.

add the flour and cook for 3 minutes, stirring constantly. Add the sherry and milk and bring the mixture to a boil. Add the nutmeg, salt, and pepper. Remove from the heat and add 1½ cups of the cheese, stirring until it is melted.

put 2 cups of the sauce and the rice in a large bowl and stir to combine. Put the artichokes, chicken, and the remaining sauce in another bowl, stirring to blend. Add half the rice mixture to the slow-cooker insert. Top with half the artichoke mixture and ½ cup of the cheese. Repeat with the remaining ingredients.

cover and cook on low for 4 to 5 hours, until the casserole is bubbling and is cooked through. 

Remove the cover and cook for an additional 30 minutes.

serve from the cooker set on warm.

serves 8