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Quick & Easy

Chicken Spinach & Rice Casserole with Sun Dried Tomato Cream Sauce

Cheesy, filling and utterly delicious, this weeknight-friendly casserole uses precooked chicken and brown rice to save time without sacrificing flavor. Be sure to squeeze as much water from the frozen spinach as you can so your casserole doesn't get watery.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ½ cup slivered oil-packed sun-dried tomatoes, plus 3 tablespoons oil from the jar
  • 1 cup chopped onion
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 3 large cloves garlic, grated
  • 2 8.8-ounce packages cooked brown rice (4 cups)
  • 1 cup low-sodium chicken broth
  • 3 ounces softened cream cheese, cut into pieces
  • ¼ cup sour cream
  • 1 tablespoon cornstarch
  • 2 teaspoons dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 cups chopped cooked chicken
  • 1 cup shredded extra-sharp cheddar cheese, divided

Directions

  1. Preheat oven to 400°F.
  2. Heat sun-dried tomato oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for 1 minute. Add rice, stirring to coat and break up clumps.
  3. Whisk broth, cream cheese, sour cream, cornstarch, mustard, salt and pepper in a measuring cup until smooth. Pour into the skillet and cook, stirring, until bubbling and thickened, 3 to 5 minutes. Remove from heat and stir in chicken, sun-dried tomatoes and 1/2 cup cheese. Sprinkle the remaining 1/2 cup cheese over the top. Bake until the casserole is hot and the cheese has melted, 15 to 20 minutes.