Ingredients-
- Marinated Artichoke Hearts - 1 can strained and rinsed
- Sun dried tomatoes - a handful
- Dried Oregano- teaspoon or two
- Garlic- 3-5 cloves crushed or minced
- Italian Parsley - 2-4 tablespoons cut fine
- Celery- 3-4 stalks sliced for Sauce and thin slice rest for salad
- Refrigerated Pie Crust
- Campbell's Cream of Mushroom and Chicken Soup- 1 can
- Rotisserie Chicken- Shred the breast meat
- Hendrinkson's Salad Dressing-
- Sweet Yellow Onions- 1-2 cups diced
- Lemon- zest and juice to taste
- Half and Half -1/2-3/4 cup
- White Rice - Cooked with Bay leaf and salt to taste
Start making your rice and work on dicing all the vegetables. Preheat the oven to 350 F and get the skillet warming up on low heat while prepping veggies. In a bowl add a few tablespoons of salad dressing to the thin chopped celery and let marinate for the duration of cooking. Add 1-2 tablespoons of butter to skillet. Add prepped veggies. Cook until browned and translucent. Meanwhile shred the chicken and add the chopped rinsed artichokes and sun dried tomatoes to bowl. Turn up the heat and add a splash of white wine. Turn down the heat add chicken bowl ingredients and parsley, oregano, s&p, lemon zest and juice to taste. Add can of the cream soup and the half and half. Let sauce simmer while continuously stirring for 10-20 minutes. Meanwhile press pie crust into pie pan and layer with 1/2-1 cup of cooked white rice. Next add a layer of sauce -- I like to go heavy on the sauce so the pie is moist. Next add another layer of rice -- make sure to press each layer into the pie pan so it's dense like a pie. Continue until no sauce remains. Add top crust and cinch around the edges. Cut pretty pie holes in top. Bake for 30-40 mins! Serve with celery salad!
