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
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 1 clove garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
    Compliments Spinach Chopped 500G
    $3.77 • Chq
  • 4 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
    Heinz Cereal Rice No Milk 227G
    $5.05 • Chq
  • 2 cups rotisserie chicken
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 1 can (540 mL) cannellini beans, rinsed and drained
    Grace Caribbean Combos Rice & & Red Kidney Beans Mix 175G
    $2.22 • Chq
  • 2 cups shredded cheddar cheese, divided
    Kerrygold Cheese Cheddar Irish Reserve 200G
    $8.63 • 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.