chicken spinach artichoke rice casserole

Ingredients

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  75g

• Whole milk

  3.25% milkfat, with added vitamin D

  150g

• Parmesan cheese

  Grated

  50g

• Cream cheese

  6 oz or 170g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  22 oz or 624g

• Spinach

  Raw

  3 cup or 90g

• Artichokes

  (globe or french), raw

  1 artichoke, medium or 128g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

Directions

1. Preheat oven to 350°. Prepare rice according to package instructions.
2. In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.
3. In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9"-x-13" baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.

Similar Foods

• Spinach Artichoke Stuffed Chicken
• Creamy Spinach Artichoke Chicken
• One-Pan Spinach Artichoke Chicken
• Chicken Spinach Artichoke Spaghetti Squash
• Chicken Wild Rice Casserole
• Skinny Mexican Chicken and Brown Rice Casserole