Chicken Florentine Rice Casserole

Time & Servings
4 servings
1 hour 30 minutes ready time =
30 minutes preparation +
1 hour cooking
Ingredients
  • 1 Tbsp. olive oil
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 1 clove garlic, finely chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.90 • Ea
  • 1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
  • 4 cups water
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
    Kirkland Traditional Basmati Rice 5KG
    $20.33 • Ea
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  • 2 cups rotisserie chicken
    Harvest Creek Chicken Nuggets Uncooked Breaded Cutlets 2KG
    $16.94 • Ea
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  • 1 can (540 mL) cannellini beans, rinsed and drained
  • 2 cups shredded cheddar cheese, divided
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $18.07 • Ea
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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.