Cheesy Chicken, Spinach & Rice Bake - Batch

3.8 of 5 (5)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Cheesy Chicken, Spinach & Rice Bake - Batch calories by ingredient


A nice one dish casserole. Batch recipe. A nice one dish casserole. Batch recipe.
Number of Servings: 12


    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


1. Preheat oven to 375*.

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.

Member Ratings For This Recipe

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    Very Good
    I made this recipe over the weekend and it was pretty good. I think I need to use a different wine though, as mine over powered some of the taste. Also, not sure if I messed up, but I had to use a 9x13 pan and a 8x8 pan to fit it all. - 3/12/11

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    0 of 1 people found this review helpful
    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.

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    I'm hooked! Extremely good. I took the tip of adding mushrooms to it. Fantastic! - 8/10/08

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    Very Good
    I made this for my family. Very tasty and satisfying. Plenty of leftovers though. - 12/26/07

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    Yum! Thanks for sharing. Just a thought: add mushrooms or chopped tomatoes for a different flavor. - 12/20/07