Tabouli Chicken Casserole
This terrific recipe for Tabouli Chicken Casserole was submitted by Karen Kinser of Red Lodge, Montana.
2 (6-ounce) cans marinated artichoke hearts, drained, quartered
1 (15-ounce) can chickpeas, drained
1 (15-ounce) can 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 whole chicken, cut into serving pieces
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cucumbers
- Grease large casserole dish. Place artichokes, chickpeas, tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur and lemon peel in casserole dish.
- In small dish, mix cornstarch and water until smooth; add to vegetable mixture, stirring well. Place chicken on top.
- Bake, covered, in 350°F (175°C) oven 45 minutes. Remove cover and bake an additional 15 minutes or until fork can be inserted in chicken with ease.
- Remove from oven and sprinkle with parsley and cucumbers.
Makes 4 to 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.