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Recipe submitted by Karen Kinser, Red Lodge, MT

Tabouli Chicken Casserole

1 cut-up chicken
2 cans (6 ounces each) marinated artichoke hearts, drained, quartered
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) chopped tomatoes
3 medium carrots, coarsely grated
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon chopped fresh mint
1 teaspoon chopped garlic
1 cup bulgur
1 tablespoon finely grated lemon peel
2 tablespoons cornstarch
4 tablespoons cold water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cucumbers

1. Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish.
2. In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top.
3. Bake, covered, in 350° F. oven 45 minutes. Remove cover and bake an additional 15 minutes or until fork can be inserted in chicken with ease.
4. Remove from oven and sprinkle with parsley and cucumbers.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.