Here's an all-in-one dish that comes together in just a few minutes, and doesn't take that long in the oven after that, either. First, bite-sized pieces of chicken are lightly seared in a frying pan, then mushrooms, onions, and spinach go in. Rice cooked in chicken broth brings it all together, and it bakes under a blanket of cheese.
There's a lot to love about this recipe, but one of the best things about it is the spinach flavor that comes through with each and every bite. You just know you're eating something wholesome, and the other flavors complement it so well. Casseroles are a favorite for a reason, and this one's sure to be requested around your dinner table again!
Chicken, Spinach and Rice Casserole
6
20 minutes
30 minutes
50 minutes
1 cup (250 ml) uncooked white rice
2 cups (500 ml) chicken stock
2 tablespoons (30 ml) olive oil
1 pound (450 grams) chicken breasts, cut into bite-size pieces
1 pound (450 grams) baby spinach
1 cup (250 ml) mushrooms, roughly chopped
1 onion, diced
1 cup (250 ml) Monterey Jack cheese
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large oven-safe skillet, add the white rice and the chicken stock. Season with salt, cover with a lid and bring to a boil. When boiling, reduce heat to low and simmer until the rice has completely absorbed the liquid, about 10 minutes. Fluff with a fork and then set aside in a large bowl.
In the same skillet set over medium heat, heat the olive oil. Add the chicken, season with salt and pepper, and cook for about 10 minutes, until chicken is cooked through, stirring regularly. Add to the bowl with the rice.
Place the skillet back over medium heat and, if it's running dry, add more olive oil. Add the onion and mushrooms and cook, stirring regularly, until vegetables are soft and mushrooms are just starting to brown. Add the spinach and cook just until wilted. Season with salt and pepper and pour contents of bowl back into the skillet.
Stir ingredients together to combine well and sprinkle with Monterey Jack cheese.
Place in the preheated oven and cook for 20 - 30 minutes, until cheese is melted and casserole is hot and bubbling throughout.
Pro tip: If you don't have an oven-safe skillet, simply pour the mixed ingredients into a 9" x 13" casserole before sprinkling with Monterey Jack cheese in step 5.