1. Set oven to 400 degrees F. 2. Prepare a medium oven-proof saucepan with a tight-fitting lid. 3. In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside. 4. In the saucepan melt butter over medium heat. 5. Add in onion and cook for about 4 minutes or until translucent. 6. Add in rice and stir for 2 minutes. 7. Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine. 8. Cover with a lid and place in the oven. 9. Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on. 10. Remove the lid; stir and continue baking for 10 minutes. 11. Season with more Parmesan cheese is desired. 12. Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing). ---------------------------------------------------------------------------
Nutrition
Ingredients
