Chicken Florentine Rice Casserole

Temps & Portions
4 portions
1 hour 30 minutes temps de préparation =
30 minutes préparation +
1 hour cuisson
Ingrédients
  • 1 Tbsp. olive oil
    Huile d'olive extra vierge Kirkland 2L
    $20.12 • Chq
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  • 1 clove garlic, finely chopped
    Vinaigrette 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 water
    Evian Water Paq. de 12 1L
    $23.17 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
    Kirkland Traditional Basmati Rice 5KG
    $20.73 • Chq
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  • 2 cups rotisserie chicken
    Nuggets de poulet Harvest Creek Escalopes de pain non cuites 2KG
    $12.19 • Chq
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  • 1 can (540 mL) cannellini beans, rinsed and drained
  • 2 cups shredded cheddar cheese, divided
    Fromage râpé Double Cheddar Kirkland (Paq. de 2) 1,25 kg
    $20.73 • Chq
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Instructions
  • 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.