Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach

Submitted by Chandra M

"The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen."

 

• Ready In: 1hr 25mins
• Ingredients: 19
• Serves: 8

ingredients

• Topping

• 4 slices white bread, quartered
• 1 cup pine nuts
• 2 tablespoons unsalted butter, melted
• 1⁄4 cup grated parmesan cheese

• Filling

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 lb fresh spinach, washed & stemmed
• 4 tablespoons unsalted butter
• 1⁄4 cup all-purpose flour
• 3 1⁄2 cups low sodium chicken broth
• 3 1⁄2 cups whole milk
• 1 1⁄2 cups long-grain white rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
• 1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped (optional)

directions

1. For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
2. For the filling: Preheat oven to 400*F.
3. In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
4. Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
5. Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
6. Slowly whisk in the broth and milk, bring to a simmer, whisking often.
7. Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
8. Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
9. Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
10. Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
11. Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
12. Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
13. Cool for 10 minutes and serve with parsley.

Reviews

[GingerlyJ]

I replaced the rice with Orzo and added Feta cheese. It was a perfect tuesday night supper and a great way to sneak veggies in to my kids