Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach

Ingredients

Topping

• 4 slices white bread, quartered
• 1 cup pine nuts
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated parmesan cheese

Filling

• 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 white 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)

Directions

1. 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. 2

   For the filling: Preheat oven to 400*F.

3. 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. 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. 5

   Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.

6. 6

   Slowly whisk in the broth and milk, bring to a simmer, whisking often.

7. 7

   Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.

8. 8

   Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.

9. 9

   Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.

10. 10

    Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.

11. 11

    Pour into a 9x13" baking dish and sprinkle with bread crumb topping.

12. 12

    Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.

13. 13

    Cool for 10 minutes and serve with parsley.