2 to 4 large, boneless, skinless chicken breasts (depends on how many you are serving)
1 (7 oz.) box garlic chicken Rice-a-Roni (regular chicken will work, just add 1 tbsp. minced garlic while browning rice)
1 (15 oz.) jar alfredo sauce (I've used Classico regular and roasted garlic)
1 (6 oz.) can artichoke hearts (I prefer non-marinated)
1 or 2 large zucchini (optional)
1 (8 oz.) pkg. fresh mushrooms (optional)
2 tbsp. butter
vegetable or olive oil
1 to 2 tbsp minced garlic (optional)
garlic powder (optional)

Utensils: If you're using all ingredients and/or more than 2 chicken breasts, you'll need an extra large glass rectangular casserole dish. Otherwise a cake size glass casserole dish will work. This also requires a frying pan with lid for the Rice-a-Roni and another 1 or 2 large frying pan for the zucchini and mushrooms. You'll also need 1 large stirring spoon, cutting board, and possibly a large strainer, a fork and a steak knife.

Prep-Work: Defrost chicken (if required) and place in casserole dish. Slice zucchini 1/8-inch thick or smaller. Slice mushrooms according to preference. Slice artichokes into 8 pieces if whole, 4 pieces if halves, 2 pieces if quartered (8ths in general).

Preheat oven to 350°F.

Place the chicken in the oven at 350°F for 30 minutes. Prepare Rice-a-Roni according to instructions while chicken is cooking (this is what you'll need the butter for). At the same time fry mushrooms and zucchini in oil (2-5 tablespoons maybe, I never measure) and 1 tablespoon minced garlic and/or garlic powder on medium low heat until softened. The mushrooms will take longer to cook than the zucchini, so you'll want to start frying the mushrooms first. Drain excess liquid from vegetables (use a strainer if necessary).

After the chicken has cooked for 30 minutes, cut chicken into chunks. Chunk size is according to preference. Rice-a-Roni, mushrooms, and zucchini should be done. Mix chicken, Rice-a-Roni, mushrooms, zucchini, artichoke hearts, and alfredo sauce in casserole dish. Place dish in oven for another 30 to 45 minutes or until the casserole is at the desired moisture level. Stir every 10 to 15 minutes.

Suggestion: Serve with garlic bread.

Serves 2-6 people depending on amount of vegetables and chicken used. Can be stretched to 8 if garlic bread is served and everyone has moderate appetites.

Important Notes: The moisture level of the casserole is a bit tricky. Too much and it can be ruined, slightly mushy or just require a longer cook time. The amount of vegetables is the main factor. Zucchini is particularly watery. If no zucchini is used, frying the mushrooms is not strictly necessary. The mushrooms and zucchini can be cooked in the same frying pan but may require more than one depending on the volume you're using. If you plan on using all the vegetables and you don't like a soggy texture then you may want to cook the Rice-a-Roni especially dry. Not using artichoke hearts will significantly change the flavor. Re-heating is best in the oven or a toaster oven.

Submitted by: J