1 Tbsp. (15 mL) 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 (500 mL) instant rice
2 cups (500 mL) rotisserie chicken or cut-up cooked chicken
1 can (540 mL) low sodium cannellini beans, rinsed and drained
2 cups (500 mL) shredded cheddar cheese, divided

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.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	720.0
Calcium (g)	60.0 %
Carbohydrates (g)	72.0 g
Fat (g)	25.0 g
Fiber (g)	10.0 g
Iron (g)	45.0 %
Protein (g)	50.0 g
Saturated Fat (g)	13.0 g
Sodium (g)	1510.0 mg
Sugar (g)	4.0 g
Trans Fat (g)	0.0 g

*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.