Chicken Florentine Rice Casserole
Time & Servings
1 hour 30 minutes ready time =
30 minutes preparation +
1 hour cooking
1 Tbsp. olive oil0Kirkland Signature Extra Virgin Olive Oil 2L$20.99 • Ea
1 clove garlic, finely chopped
1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
4 cups water
1 package Knorr® Vegetable Dry Soup Mix
2 cups instant rice0Kirkland Signature Rice Traditional Basmati 5KG$17.99 • Ea
2 cups rotisserie chicken0Janes Whole Wheat Chicken Strip Uncooked Breaded Cutlets 2KG$11.61 • Ea
1 can (540 mL) cannellini beans, rinsed and drained
2 cups shredded cheddar cheese, divided0Balderson Cheese Cheddar Single Portions (20PK) 21G$10.79 • Ea
- 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.