Chicken Rice Florentine Casserole

Chicken Rice Florentine Casserole

5 (1) | Rate this recipe
Close

Select Below to Add Your Rating

Nutritional Information

Nutritional Information

  1 serving
 
Calories 720
Calories from Fat -1
Total Fat 25 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1510 mg
Total Carbs 72 g
Dietary Fiber 10 g
Sugars 4 g
Protein 50 g
Vitamin A 75 %
Vitamin C 35 %
Calcium 60 %
Iron 45 %
Close window
  • Recipe serves:4
  • Prep Time20 min
  • Cook Time55 min

Ingredients

  • 1 Tbsp. olive oil
  • 1 clove garlic, finely chopped
  • 1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
  • 4 cups water
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
  • 2 cups rotisserie chicken
  • 1 can (540 mL) cannellini beans, rinsed and drained
  • 2 cups shredded cheddar cheese, divided

Directions

  • Preheat oven to 375° F (190° C.)
  • Heat the olive oil in large saucepan set over medium-high heat. Add garlic and cook 30 seconds. Stir in spinach, water and Knorr® Vegetable Dry Soup Mix and bring to a boil. 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 cheese.
  • Turn mixture into greased 13 x 9-inch (33 x 23-cm.) baking dish. Bake, covered, 20 minutes. Remove foil, sprinkle with remaining 1 cup (250 mL.) cheese. Bake until heated through and cheese is melted, about 10 minutes.
  • *To make ahead: Proceed with step 2. Turn mixture into greased 13 x 9-inch (33 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, sprinkle with remaining 1 cup (250 mL.) cheese. Bake until heated through and cheese is melted, about 10 minutes.
  • Each serving of this casserole provides 2½ servings of vegetables and is an excellent source of calcium and fibre.
close