Chicken Rice Florentine Casserole
Temps & Portions
4 portions
1 hour 15 minutes temps de préparation =
20 minutes préparation +
55 minutes cuisson
Ingrédients
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1 Tbsp. (15 mL) olive oil
Becel Margarine with Olive Oil 907G$7.46 • Chq -
1 clove (0 ) garlic, finely chopped
Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)$4.09 • Chq -
1 package (300 g.) (0 ) frozen chopped spinach, thawed and squeezed dry
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4 cups water
evian® natural spring water, 1.5L bottle$3.09 • Chq -
1 package Knorr® Vegetable Dry Soup Mix
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2 cups instant rice
Hans Dairy Kheer Rice Pudding 725G$4.96 • Chq -
2 cups rotisserie chicken or cut-up cooked chicken
Patak‘s Butter Chicken Cooking Sauce 400ML$3.71 • Chq -
1 can (540 mL) cannellini beans, rinsed and drained
Yves Kidney Beans 398ML$3.71 • Chq -
2 cups shredded cheddar cheese, divided
Great Value Old Cheddar Cheese 450G$7.21 • Chq
Instructions
- 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.