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Chicken Artichoke Brown Rice Gratin
Rachel Kim

Chicken Artichoke Brown Rice Gratin

Artichokes and a mustardy Parmesan sauce give cooked brown rice some backbone. This casserole is rich enough without being wet, and the bread crumbs make a proper browned lid. Chop the artichokes so every scoop gets some.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked brown rice
  • 3 cups chopped cooked chicken
  • 1 can 14 oz quartered artichoke hearts, drained and chopped
  • 3 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup finely grated Parmesan cheese divided
  • 3/4 cup panko bread crumbs

Method
 

  1. Heat the oven to 375°F and grease a 2 1/2-quart baking dish.
  2. Melt 2 tablespoons butter in a saucepan, whisk in the flour and cook for 1 minute.
  3. Whisk in the warm milk and simmer until thick enough to coat a spoon, about 4 minutes, then add the mustard, salt, black pepper and 3/4 cup Parmesan.
  4. Fold the sauce with the rice, cooked chicken and artichokes and spread it in the baking dish.
  5. Mix the panko, remaining Parmesan and remaining melted butter and scatter the mixture on top.
  6. Bake until the sauce bubbles and the top is golden, 25 to 30 minutes.