Chicken Florentine Rice Casserole

Temps & Portions
4 servings
1 hour 30 minutes temps de préparation =
30 minutes préparation +
1 hour cuisson
Ingrédients
  • 1 Tbsp. olive oil
    Apetina Feta Black Olive Oil Herb 100G
    $3.49 • Chq
  • 1 clove garlic, finely chopped
    Garlic (3PK)
    $3.19 • Chq
  • 1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
    Green Organic Spinach Frozen 300G
    $4.65 • Chq
  • 4 cups water
    Evian Spring Water Natural 1.5L
    $2.94 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
    Beatrice Milk 4L 2%
    $5.51 • Chq
  • 2 cups rotisserie chicken
    Maple Lodge Chicken Breast Roasted Cooked 200G
    $2.99 • Chq
  • 1 can (540 mL) cannellini beans, rinsed and drained
    Unico Beans Kidney White 540ML
    $2.49 • Chq
  • 2 cups shredded cheddar cheese, divided
    Silani Cheddar Cheese Slices 100G
    $6.99 • Chq
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.