Chicken, Spinach, and Rice Casserole (60 Minutes)

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When you’re in the mood for a hearty, one-dish meal that warms you from the inside out, a casserole is the way to go. This chicken, spinach, and rice casserole melds together succulent chicken, creamy rice, and fresh spinach. Finished with a sprinkle of parsley, it’s a dish that brings both comfort and a touch of elegance to the table. Ready to give it a try for yourself? Let’s get started!

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 1/2 cups uncooked long-grain rice
  • 2 1/2 cups chicken broth
  • 2 boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream or half & half
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat and Prepare Rice (20 minutes): Preheat your oven to 375°F (190°C). In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15-18 minutes.
  2. Cook Chicken (10 minutes): While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken, seasoning with salt and pepper, and cook until the chicken is browned and cooked through. Remove the chicken and set it aside.
  3. Sauté Vegetables (5 minutes): In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute until fragrant.
  4. Combine Ingredients (5 minutes): To the skillet, add the cooked rice, spinach, heavy cream, and half of the Parmesan cheese. Stir to combine, ensuring the spinach wilts from the heat. Return the cooked chicken to the skillet and stir to mix.
  5. Bake (25 minutes): Transfer the mixture to a greased baking dish. Sprinkle the remaining Parmesan cheese on top. Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is slightly golden.
  6. Garnish and Serve (2 minutes): Remove from oven, let sit for a couple of minutes, then garnish with freshly chopped parsley before serving.

Notes

This casserole is a great way to make a meal ahead of time. You can prepare it up to the baking step, refrigerate it, and then pop it in the oven when you’re ready. The fresh parsley not only adds a pop of color but also brings a refreshing contrast to the rich, creamy casserole. Serve it with a side salad or steamed vegetables for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 115mg

Pair this with...

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

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