This casserole takes a little more time to cook than some of your other options, but it's very easy and it's great for kids. If you have leftover rice, you can definitely use that instead of making it fresh. It's OK if your chicken breasts are a little dried out — all the cheese will bring them right back.
SPINACH-ARTICHOKE CHICKEN CASSEROLE
Servings: 4–6
Active time: 15 minutes
Total time: 70 minutes
INGREDIENTS
1 cup jasmine rice
1 tablespoon olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 5-ounce bag fresh baby spinach
1 cup whole milk
8 ounces cream cheese, cut in 1-inch cubes
½ cup grated Parmesan
2 cooked chicken breasts (about 12 ounces), skin and bones removed, cut in 1-inch cubes
1 12-ounce jar marinated artichokes, drained and quartered
PREPARATION
In a small pot with a lid, combine the rice with 1 cup of water. Bring everything to a boil, then reduce the heat to a simmer, cover the pot, and cook for 23 minutes. Turn the heat off and let the pot sit, covered, for another 5 minutes. When you remove the lid, all the water will be absorbed and the rice will be cooked. Fluff with a fork, then set the rice aside while you prepare the other ingredients.
Preheat the oven to 375°F.
Heat olive oil in a large, cast-iron (or any oven-safe) skillet over medium heat. Add the onion, and season with salt and pepper. Cook, stirring, until the onion just starts to soften, about 3 minutes. Add the garlic and cook, stirring, just until the garlic starts to turn golden brown around the edges, about a minute. Add the spinach and cook, stirring, just until the spinach is wilted, about a minute more. Add the milk and bring it to a simmer, then add the cream cheese and Parmesan and cook, stirring, until everything is melted. Add the chicken, artichoke hearts, and rice, and stir everything until it’s thoroughly combined. Press the mixture into an even layer in the skillet, then bake in the preheated oven until the top is set, about 20 minutes. Turn on the broiler and move the skillet up to the top rack of the oven, then broil just until the top is crispy and browned, about 2 minutes.
Let the casserole cool for at least five minutes, then serve.
