STREAMING NOW: No Reservations

Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: