Chicken & Artichoke Casserole

Ingredientai

* 1.5 fresh lemon (juiced)

* 6 chicken thighs (marinated in lemon juice, olive oil, salt & pepper)

* 1 head of garlic

* 2 tsp lemon pepper

* 2 tsp onion powder

* 1 tsp garlic powder

* 1.5 tsp Dried Oregano

* 0.5 tsp Crushed Red Pepper

* pinch of salt

* .5 jar of capers

* 1 14oz can artichokes

* * 1.5 c white rice

* 2.25 c chicken broth

* .5 c shredded Parmesan

TOPPING:

* 1 c panko breadcrumbs

* .5 c shredded Parmesan

* Lemon pepper for sprinkling

Nurodymai

* Preheat oven to 375.

* Juice the lemon & set aside

* Drain and roughly chop the artichoke hearts.

* Mince the garlic and add to the artichoke hearts.

* Add capers to bowl with artichokes & garlic

* Sear the chicken thighs in olive oil on both sides (roughly 3 minutes per side)

* Remove chicken from heat and once cooled, cube the chicken (it will continue to cook in the oven) and put it in the bottom of a casserole dish

* Lightly sauté the artichokes, capers, and garlic together

* Add the sautéd veggies, uncooked rice, chicken broth, lemon juice, Parmesan, and spices to the casserole dish with the chicken. Stir until well combined, then cover with aluminum foil. Vent the foil with a 2 inch slit over the middle.

* Cook covered for 40 minutes.

* * Uncover the casserole and sprinkle lightly with lemon pepper, then a layer of panko crumbs, then a layer of Parmesan.

* Cook uncovered for 20-25 minutes