Description
A delicious and nourishing chicken spinach rice casserole that combines tender chicken, vibrant spinach, and fluffy rice for a comforting meal.
Ingredients
- Chicken Breast: 2 cups, cooked and shredded
- Fresh Spinach: 4 cups, chopped
- Rice: 1 cup, uncooked (preferably long-grain)
- Chicken Broth: 2 cups
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Garlic: 2 cloves, minced
- Onion: 1 medium, diced
- Cheese: 1 cup, shredded (cheddar or mozzarella)
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Olive Oil: 1 tablespoon (for sautéing)
Instructions
- Prepare the chicken by poaching or baking until fully cooked, then shred it into bite-sized pieces.
- Cook the rice by bringing 2 cups of chicken broth to a boil, adding 1 cup of uncooked rice, covering, and simmering for 15-20 minutes.
- Sauté the diced onion and minced garlic in olive oil until the onion is translucent, then add the chopped spinach and cook until wilted.
- In a large mixing bowl, combine the shredded chicken, sautéed spinach mixture, cooked rice, cream of mushroom soup, salt, and pepper.
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish, pour the mixture into it, cover with aluminum foil, and bake for 30 minutes.
- Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- Feel free to add optional ingredients like bell peppers, peas, or herbs for extra flavor.
- Make sure to let cold ingredients come to room temperature before mixing.
- Covering the dish while baking helps retain moisture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, spinach, rice, casserole, comfort food, easy recipe