Chicken, Artichoke & Rice Casserole

14 oz boneless, skinless chicken breast, cut in bite size pieces

1 clove garlic, minced

1/2 cup finely chopped onion

2/3 cup rice (brown or wild), uncooked

1 1/3 cups chicken broth

1 tsp sage

1 tsp thyme

1/8 tsp pepper

1 cup chopped fresh mushrooms

2/3 cup diced tomato

3 oz artichoke hearts, chopped

In an ovenproof skillet over medium heat cook chicken and garlic until lightly browned. Add onion and rice, saute 3-5 minutes. Add broth and seasonings, bring to a boil. Top with mushrooms, tomato and artichoke hearts. Bake at 400 for 50 minutes, stirring after 25 minutes.

1/4=264 calories/2 g. fat/2 g. fiber