Chicken Florentine Rice Casserole

Temps & Portions
4 portions
1 hour 30 minutes temps de préparation =
30 minutes préparation +
1 hour cuisson
Ingrédients
  • 1 Tbsp. olive oil
    Becel Margarine with Olive Oil 907G
    $7.46 • Chq
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  • 1 clove garlic, finely chopped
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $4.09 • Chq
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  • 1 package (300 g.) frozen chopped spinach, thawed and squeezed dry
  • 4 cups water
    evian® natural spring water, 1.5L bottle
    $3.09 • Chq
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  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups instant rice
    Hans Dairy Kheer Rice Pudding 725G
    $4.96 • Chq
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  • 2 cups rotisserie chicken
    Patak‘s Butter Chicken Cooking Sauce 400ML
    $3.71 • Chq
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  • 1 can (540 mL) cannellini beans, rinsed and drained
    Yves Kidney Beans 398ML
    $3.71 • Chq
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  • 2 cups shredded cheddar cheese, divided
    Great Value Old Cheddar Cheese 450G
    $7.21 • Chq
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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.