Ingredients
2 cups white rice
1 cube chicken bouillon
2 cups water
2 cups cooked, cubed chicken
1 cup sour cream
10 ounces of cream of mushroom soup (1 can if you using canned)
1 cup quartered artichoke hearts, roughly chopped
2 cups shredded Gruyere cheese
1/2 cup panko crumbs
2 Tbsp butter, melted
Preparation
