Chicken Florentine Rice Casserole
Time & Servings
4 servings
1 hour 30 minutes ready time =
30 minutes preparation +
1 hour cooking
Ingredients
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1 Tbsp. olive oil
Kirkland Extra Virgin Olive Oil 2L$19.51 • Ea -
1 clove garlic, finely chopped
La Maison Fresh Garlic Caesar Dressing & Dip 1.4L$8.28 • Ea -
1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
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4 cups water
evian® natural spring water 1L Bottle, 12 pack$23.17 • Ea -
1 package Knorr® Vegetable Dry Soup Mix
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2 cups instant rice
Kirkland Traditional Basmati Rice 5KG$20.73 • Ea -
2 cups rotisserie chicken
Pintys Fully Cooked Chicken Breast ~ 1 kg$18.29 • Ea -
1 can (540 mL) cannellini beans, rinsed and drained
-
2 cups shredded cheddar cheese, divided
Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG$20.73 • Ea
Directions
- Heat olive oil in 4-quart (3.8 L) saucepan over medium-high heat. Stir in garlic and cook 30 seconds. Stir in spinach, water and Knorr® Vegetable Dry Soup Mix. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Remove from heat. Stir in rice and let stand covered 5 minutes. Stir in chicken, beans and 1 cup cheddar cheese. Turn mixture into greased 13 x 9-inch (32.5 x 23 cm.) baking dish. Let cool, then wrap tightly in heavy-duty aluminum foil and freeze.
- To bake, preheat oven to 375° F (190° C) oven. Remove casserole from freezer and bake covered 45 minutes. Remove foil, then sprinkle with remaining 1 cup cheese. Bake an additional 10 minutes or until heated through and cheese is melted.