Divine Chicken & Artichoke Casserole

Preheat oven to 375 degrees F. Prepare rice according to package directions. Spoon into 13x9-inch baking pan.

Dust chicken breasts with salt, pepper and paprika. Heat butter and olive oil in large non-stick skillet over medium-high heat until butter is melted. Add chicken and cook until lightly browned, about 3 minutes each side. Remove from skillet.

Add mushrooms to skillet and saute until mushrooms release their moisture and moisture mostly evaporates, about 5 minutes.

Whisk together flour, broth and sherry until combined. Add liquid and rosemary to mushrooms in skillet. Stirring constantly, cook until sauce is thickened, about 3 minutes.

Arrange chicken over rice and top with artichokes. Spoon sauce and mushrooms over the chicken and artichokes. Cover with aluminum foil and bake until thoroughly heated, about 50 minutes. Let stand for 5 minutes before serving.