Fire Roasted Chicken and Artichoke Casserole

I first have to give my sister props for the idea. She gave me a recipe and I tweaked it to fit my cooking style and what my family will eat.

First I let a chicken breast marinate in balsamic vinaigrette.  (Don't ask me why or how there is a big C on it... Ha!)

I laid fresh spinach on the bottom of a 9x13. I added some diced carrots to it next. Then I drained out the juices of a jar of artichokes and poured them on top along with two cans of fire roasted diced tomatoes.

Nice I diced up some raw chicken and placed that on top and covered with foil and baked for 45 minutes.

While the casserole was cooking I cooked 1 cup of brown rice. I cooked the casserole for 1 hour on 375 covered with foil. Once it was done I added the cook riced to the mixture and stirred it all together. It was very yummy and light.

Ingredients:
Chicken
2 cans of fire roasted tomatoes
1 jar of artichokes
1 cup of brown rice
chopped carrots
fresh spinach