Chicken Florentine Rice Casserole
Temps & Portions
1 hour 30 minutes temps de préparation =
30 minutes préparation +
1 hour cuisson
1 Tbsp. olive oil0Huile d'olive extra vierge Kirkland 2L$20.12 • Chq
1 clove garlic, finely chopped0Vinaigrette et trempette César à l'ail frais La Maison 1,4 L$8.28 • Chq
1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
4 cups water0Evian Water Paq. de 12 1L$23.17 • Chq
1 package Knorr® Vegetable Dry Soup Mix
2 cups instant rice0Kirkland Traditional Basmati Rice 5KG$20.73 • Chq
2 cups rotisserie chicken0Nuggets de poulet Harvest Creek Escalopes de pain non cuites 2KG$12.19 • Chq
1 can (540 mL) cannellini beans, rinsed and drained
2 cups shredded cheddar cheese, divided0Fromage râpé Double Cheddar Kirkland (Paq. de 2) 1,25 kg$20.73 • Chq
- 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.