Creamy Chicken and Spinach Rice Casserole

• 1 1/2 cups uncooked white rice
• 2 cups shredded cooked chicken
• 10 oz frozen spinach, thawed and drained
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions.
3. 3 In a large bowl, mix together the cooked rice, shredded chicken, spinach, soup, sour cream, 1/2 cup cheddar cheese, milk, garlic powder, onion powder, paprika, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine breadcrumbs with melted butter and sprinkle over the top of the casserole.
6. 6 Bake uncovered for 30 minutes, or until bubbly and the top is golden.
7. 7 Remove from oven and let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spatula

Variations

• Add diced tomatoes for a zesty twist.
• Substitute mushrooms for spinach for a different flavor profile.

Substitutions

• Use cream of mushroom soup instead of chicken soup.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• For extra flavor, sauté the spinach with minced garlic before adding to the casserole.
• This casserole can be assembled ahead of time and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp garden salad.
• Pair with warm garlic bread for a hearty meal.

FAQ