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Chicken Artichoke and Rice casserole

Here's a recipe I've adapted from a small Pillsbury recipe booklet.
It's elegant enough for company.
 It would be a lovely recipe to use for some of that leftover turkey.
This recipe serves 10-12 but you can easily halve it to serve 4 or 5.

White Sauce*
  • 6 tablespoons margarine or butter
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper ( I often use Montreal Steak Spice)
  • 1 1/2 cups chicken broth
  • 1 cup milk
*2 cans of undiluted cream of chicken soup can be substituted for the white Sauce.
  • 1 1/2 cups julienne cut (2 x 1/4 x 1/4") carrots
  • 1/2 cup julienne cut green peppers
  • 1/2 cup julienne cut red or yellow peppers
  • 1/3 cup green onions cut into 1" strips
  • 1 tablespoon  butter or margarine
  • 1/2 cup milk
  • 1/4 cup dry sherry
  • 2 1/2 cups cooked chicken cut into strips
  • 3 or 4 strips bacon, crsply cooked and crumbled
  • 8 ounces shredded cheese ( mozzarella or swiss or montery jack or combination)
  • 1 1/2 cups cooked white rice*
  • 1 1/2 cups cooked wild rice*
  • 1 or 2 14 ounce cans artichoke hearts, drained, and sliced
  • 1/4 cup grated Prmesan cheese
  • Dried parsley flakes
* I cook 1 cup of a rice blend (found at Costco) which cooks up to 3 cups rice.
For Sauce:
  1. Melt margarine in medium saucepan over medium heat (or in microwavable bowl) Stir in flour, salt and pepper.
  2. Cook until mixture is smooth and bubbly, stirring constantly.
  3. Gradually add milk and chicken broth, and cook stirring constantly until mixture boils and thickens. (or cook for one minute intervals in microwave, stirring well after each interval)
For the Casserole:
  1. Heat oven to 350 degrees F. Grease a 9x13 inch baking dish.
  2. In large skillet over medium high heat, cook and stir carrots, and peppers in 1 tablespoon butter until crisp tender, adding green onions about half way.
  3. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat.
  4. Combine white and wild rice and spread evenly over bottom of greased baking dish.
  5. Arrange artichokes over rice.
  6. Spoon chicken/sauce mixture evenly over artichokes. (Dish can be covered at this point and refrigerated up to 24 hours)
  7. Spinkle with grated parmesan and parsley
  8. Bake covered for 40 minutes. Uncover and bake an additional 15-20 minutes or until casserole is throughly heated and begins to brown.


  1. Bev, this casserole looks will be on my menu soon.

  2. That looks great...and thanks for the tip about the mixed rice at Costco...I will check that out!

  3. Well hello there!
    I just popped over from Chris' blog...who by the way...has your lovely blog of course I had to pop right over!
    When I caught a glimpse of all the lovely food...
    of course I had to FOLLOW!
    Looking forward to your recipes!

  4. Oh yum, double yum! Thanks for sharing this recipe. Looks delicious!

  5. I love getting a new casserole recipe and trying it out. This sounds like it holds great flavor. Kathy (MGCC)

  6. Hello Bev! This looks really good!! Happy new Year to you!

  7. Just what I needed. Something so delicious, yum, but also, nutritious and good for me. I can swoon over the creamy chicken and artichokes but feel virtuous because I'm "eating right". (It's January, the month that follows Xmas).

  8. MMMmmmmm! What a yummy, comfort food dinner! Just finished eating and the kids loved it!! I bought a whole cooked chicken and used that as it was a crazy day and it was so easy! The Montreal steak spice in the white sauce was amazing. Thanks so much for the recipes. I share your site with all my friends! :)

  9. This was so good. I made it for a staff lunch!