Dec. 4 Recipe - ABC 33/40 - Birmingham News, Weather, Sports

Dec. 4 Recipe

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Shrimp, Chicken,

& Artichoke Bake

Feeds 6-8



3 cups cooked rice (pilaf, brown or cheddar rice)

½ cup grated parmesan cheese

2 cups cooked, diced chicken breast

8 oz. medium, raw, deveined, tail-off, shelled shrimp

1 cup fresh onion (I prefer green onions)

½ cup canned or 1 cup fresh mushrooms

1 cup canned artichoke quarters, drained

1 cup shredded Monterey Jack Cheese

2 cups white cream sauce  (béchamel)

2 tablespoons melted butter

4 tablespoons olive or vegetable oil

¼ cup white wine

1 Tablespoons lemon juice

Pinch of salt (optional) and pepper


  1. Spray 9 x 13 casserole dish with non-stick coating and preheat oven at 350 degrees.


  1. Mix rice and parmesan cheese together, the spread in the bottom of the casserole dish.


  1.  Layer the following in the pan:
    1. chicken and shrimp
    2. diced onions
    3. sliced mushrooms
    4. artichoke quarters
    5. Monterey jack cheese


  1. Mix in medium bowl, cream sauce, melted butter, oil, wine, lemon jice and salt & pepper.  Pour cream sauce over layered contents in pan.


  1. Baked at 350 degrees in oven for  35-40 minutes or until hot and bubbly throughout.  Serve hot as entrée or allow to cool a bit as an appetizer, served with crackers.