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Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach

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“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.”
1hr 25mins

Ingredients Nutrition


  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.

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