Chicken Rice Florentine Casserole

Name: Chicken Rice Florentine Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 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

Why not try making our recipe for Chicken Rice Florentine Casserole, easy to make, this one is sure to be a crowd pleaser!

55 MINS

Cooking Time
20 MINS

Prep Time
4 People

Serves

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.