Chicken Rice and Artichoke Casserole with Texmati Rice

I usually do not make casseroles. To me they had a stigma of “a can of this, a can of that, and a can of that stuff that I’m not exactly sure what it is” and that is not how I cook. It wasn’t until a package arrived at my door with two samples of Texmati Rice  that I began to wander down the casserole road to give this rice the ultimate test: prolonged baking in the oven. This is usually not a fine moment for a grain of rice and ends up a soggy gooey mess that no one will dare eat.

To my amazement not only can you make a delicios casserole without a can of msg (most name brands of canned cream of____ contain a high portion of preservatives and msg) but surprisingly you can make one with deliciousTexmati Rice that held up and worked beautifully.

what is texmati rice?

RiceSelect’s Texmati Rice is one of the most recognized brands of aromatic rice in the United States and the taste and texture is outstanding. I tried both the Texmati White Rice and the Texmati Brown Rice. Texmati White Rice combines the flavor and texture of a basmati rice with the American long grain rice producing a light, flavorful, and unique long grain rice. It is ideal by itself, in casseroles, and my daughter’s favorite: sweet rice with carrots and raisins. This is the one I am using in the following recipe.

Texmati Brown Rice is a healthy whole grain alternative to the white rice. Unlike most brown rice I’ve found, Texmati Brown Rice removes only the inedible husk of the grain retaining the full nutrients brown rice has to offer. This by far is now my favorite brown rice. When cooked it keeps it’s texture, has a pleasant nutty flavor, and is simple to make. It is great in stir-fries (recently tried it with beef and broccoli), soups, pilafs, and heavily flavored dishes.

the results…

I was very pleased with both the Texmati Rice selections. Both cook very well and I have yet to have that dreaded mushy outcome that a lot of grains can produce when pushed to the limits. The long grains, nutty flavorful taste, and texture by far outweighs any other rice I have had. Texmati is made in the USA and supports the Go Texan label. All in all I give Texmati two slippers up and highly recommend it. You can find Texmati Rice at most local grocery stores or online.

Now to the casserole… This Chicken, Rice, and Artichoke Casserole is intensely flavorful, family approved, and made with all natural ingredients.  Simply sear, combine, and bake for a nutritious family meal.

Chicken, Rice, and Artichoke Casserole w/ Texmati Rice serves 8

  • 1 onion
  • 3 garlic cloves
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 pounds boneless chicken thighs (about 8)
  • salt and pepper
  • 1/3 cup dry white wine
  • 1 cup chicken stock or chicken broth
  • 1/4 cup milk (2% or whole)
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1 Tablespoon fresh parsley, chopped *optional
  • 1 cup Texmati White Rice
  • 3 cups packed baby spinach
  • 1 tomato
  • 8 whole frozen artichoke hearts, thawed
  • 1 cup grated parmesan

Preheat oven to 375°F. Peel and chop the onion and garlic cloves. Set aside.

Sprinkle a pinch of salt and a pinch of pepper on all chicken thighs. Heat a large skillet over medium-high heat. Once the pan is hot add the olive oil and chicken thighs. Sear the thighs until browned on each side, about 2 to 3 minutes a side. *The thighs will not be cooked all the way and should still be pink on the inside. They will finish cooking in the oven. Once browned, remove the thighs to a plate. Depending on the size of your pan you might have to do this in two batches. Cooking School 101 never overcrowded your pan or you will end up with unhappy grey meat and no one wants a sad chicken thigh.

After the thighs are browned add the diced onion and garlic. Reduce heat to medium and saute until the onion starts to become translucent, about 5 minutes. Remove the onion and garlic to a plate and set aside.

Deglaze the pan by pouring the wine into the skillet and with a wooden spoon scrape the bits of browned goodness off the pan.

Reduce the heat to low. To the wine add the chicken stock, milk, sour cream,  salt, and parsley. Whisk thoroughly to combine. Turn off heat.

In a 9″ x 13″ x 2″ casserole dish, add the raw rice evenly to the bottomm of the dish.

On top of the rice add the cooked onion and garlic.

Next, roughly chop the spinach and add it to the casserole dish.

With a knife, quarter the artichoke hearts and add them to the dish as well.

Dice the tomato, adding it to the casserole dish.

Finally, pour the milk and cream mixture over the rice, onions and other vegetables in the dish. With a spoon, slightly stir to incorporate. Nestle the browned chicken thighs evenly on top. Tightly cover with foil and place in the oven. Bake for 40 minutes.

Carefully, remove the foil and sprinkle the parmesan cheese on top. Place back in the oven and bake for another 5 to 10 minutes until all of the liquid has absorbed and the cheese has melted.

Savory, cheesy with a little tang from the artichokes, this Chicken Rice and Artichoke Casserole is a family favorite.

Disclosure of Material Connection: I received Texmati Rice for free for review purposes from RiceSelect. I was not required to write a positive review. The opinions I have expressed are my own. In accordance with the FTC’s 16 CFR, Part 255



  • Kim

    I was just about to head to HEB… Thanks for the supper idea!!

  • Laurie {Simply Scratch}

    I’m so with you on the whole casserole thing totally! However THIS casserole looks delicious!

    • In Sock Monkey Slippers

      right? thanks Laurie! BTW, just saw those asparagus fries on your page. yum!

  • Kelley

    This looks great! Definitely something different with the artichokes. Would love it if you shared over at March is artichoke month!

  • Christy with Life of a Modern Housewife

    I love this recipe!!! I love every ingredient!! Now to get the hubs to eat the spinach and artichoke…guess this will be a girl’s weekend dish…definintely saving in the recipe folder!!

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