Dedication Casserole


  • Three 6.2 ounce boxes, Uncle Ben's Long Grain and Wild Rice Fast Cook
  • Vegetable oil spray
  • 4 cups shredded meat from 1 store-bought rotisserie chicken
  • One 8-ounce block cream cheese, cut into 1-inch pieces
  • One 12-ounce jar marinated quartered artichoke hearts, undrained
  • One 8-ounce can diced water chestnuts, drained
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground black pepper
  • 4 cups grated sharp yellow Cheddar cheese (about 1 pound)
  1. In a soup pot, prepare the rice according to package directions.
  2. Meanwhile, if serving right away, preheat the oven to 375 degrees. Spray a 9x13x3-inch deep baking pan with vegetable oil.
  3. Into the cooked rice, mix the shredded chicken, cream cheese, artichokes with their liquid, water chestnuts, half of the tarragon, the garlic powder, and salt and pepper to taste. Stir until well combined.
  4. Smooth the mixture into the prepared baking dish. Sprinkle the cheddar on top. (The casserole can be made up to this point, covered, and refrigerated overnight. Set out at room temperature for 1 hour before baking.)
  5. Bake until heated through, 30 to 40 minutes. Sprinkle with the remaining tarragon. Serve right out of the dish.
  6. Store leftovers in a covered container in the refrigerator for up to 4 days.
Makes 8 to 10 servings.
Recipe from the kitchen of Joanna Gaines.


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