Chicken, Artichoke, and Wild Rice Casserole

This recipe was DELICIOUS, easy, and gluten-free. It could also be made ahead if necessary.

I used some ingredients I had around and modified a few recipes I had found online to make it gluten-free. We loved it. Very hearty and warm and delicious!

What you Need:
1 can Progresso Creamy Mushroom Soup (it's gluten-free!)
1 cup uncooked wild rice (I used Trader Joe's Basmati Rice Medley b/c it includes veggies. Any wild rice would do, or white or brown rice if you prefer those)
1 tbsp olive oil
1 lb cooked chicken breasts
1 bag frozen artichokes (I used Trader Joe's frozen artichokes, could also use a can of artichoke hearts or fresh artichokes)
1/4 cup low-fat mayo (could use regular if you'd like)
1/4 cup cheddar cheese (optional) for topping

What you Do:

1. If necessary, cook chicken breasts over stove. I used fresh chicken breast tenderloins and chopped them up first and seasoned them with salt and pepper. I cooked them with olive oil in a skillet for about 5-7 minutes or until browned.
2. Prepare 1 cup of wild rice (or white or brown rice) using 2 cups water and 1 tbsp olive oil. Prepare according to package directions.
3. In a large mixing bowl, combine creamy mushroom soup, artichokes (defrosted if frozen), mayo, cooked chicken, and cooked rice. Stir until mixed thoroughly.
4. Pour mixture into a 9 x 13 pan. Top with cheddar cheese (optional).
5. If making ahead, cover with foil and place in fridge. If ready to cook - preheat oven to 350 and cook for 30 minutes with foil covering the top.

Remove from oven and serve.

It was really good and really easy! Very hearty!

Enjoy!