Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach

Name: Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 4 slices white bread, quartered; 1 cup pine nuts; 2 tablespoons unsalted butter, melted; 1/4 cup grated parmesan cheese; 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)

(1)

Recipe 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.

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READY IN: 1hr 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
For the filling: Preheat oven to 400*F.
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.
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.
Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
Slowly whisk in the broth and milk, bring to a simmer, whisking often.
Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
Cool for 10 minutes and serve with parsley.

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