Chicken And Rice Casserole With Sun-dried Tomatoes And Spinach

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 slices bread, quartered
• 1 cup pine nuts
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 lb fresh spinach, washed & stemmed
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups low sodium chicken broth
• 3 1/2 cups whole milk
• 1 1/2 cups long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
• 1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped (optional)

Recipe

• 1 for the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in parmesan cheese.
• 2 for the filling: preheat oven to 400*f.
• 3 in a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
• 4 add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. coarsely chop the spinach & set aside.
• 5 wipe the pot clean and melt the butter over medium heat. add the flour, stirring constantly, cook until golden, about 1 minute.
• 6 slowly whisk in the broth and milk, bring to a simmer, whisking often.
• 7 add the rice, oregano, salt, and pepper. return to a simmer then reduce heat to medium low.
• 8 cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
• 9 add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
• 10 off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
• 11 pour into a 9x13" baking dish and sprinkle with bread crumb topping.
• 12 bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
• 13 cool for 10 minutes and serve with parsley.