- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 324.8
- Total Fat: 16.5 g
- Cholesterol: 33.4 mg
- Sodium: 1,595.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.0 g
- Protein: 19.0 g
Cheesy Chicken, Spinach & Rice Bake - BatchSubmitted by: FROLIC838
IntroductionA nice one dish casserole. Batch recipe. A nice one dish casserole. Batch recipe.
3 lbs. chicken breast, cubed
4 T. olive oil
2 c. onions, chopped
10 cloves garlic, chopped
2.5 c. carrots, rough chop
3 packages (10 oz. each) frozen spinach, thawed & drained
1.5 c. brown rice, cooked
1.33 c. water
1 can chicken broth
3 cans cream of chicken soup
3/4 c. milk
3 oz white wine
1 t. cayenne pepper
2 c. parmesean cheese, divided
3 c. mozzarrella cheese, divided
Emeril's essence (or similar seasoning blend) to taste
2. Saute chicken in olive oil (may need to do in batches) until nice brown crust develops. Season with salt & pepper to taste. Remove from pan & let rest.
3. Saute onions and carrots in the same pan. When they just start to soften add the garlic. Cook until fragrant. Return chicken to pan. Simmer with white wine until carrots soften, about 10 minutes.
4. Add spinach, rice, water, soup, milk, and half of both cheeses to the pan. Stir well to combine
6. Turn out into oven proof baking dishes. Top with remaining half of the cheeses.
7. Bake 25 minutes until cheese has browned and the dish is bubbly.
8. If needed, turn on broiler & place casserole about 2" from element for about a minute to finish browning the cheese.
9. Remove from oven and let stand for five to seven minutes to set.
Yield: 2 8x8 pans.
Freezing note: This casserole freezes well. After step 6, cover with plastic wrap and then aluminum foil, label & freeze. Thaw in refrigerator before resuming at step 7.
Number of Servings: 12
Recipe submitted by SparkPeople user FROLIC838.
Rate This Recipe
Member Ratings For This Recipe
a 12-portion size makes it hard for me to decide if want to make it - 12/4/09
Reply from FROLIC838 (4/5/10)
Try a half recipe! I'm single, but cook in batches to make things easier for my busy schedule. With this recipe I divide the dish between two pans. I cook one immediately & freeze the other, making food for 2 weeks total! You can also freeze already cooked portions much like a frozen dinner.