Chicken and Rice Casserole with Spinach and Mushrooms

1 bag Success Brown Rice

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tbsp chopped Italian parsley

1 tbsp olive oil

1/3 cup chopped onions

2 garlic cloves, minced

1/2 pkg (4 oz) mushrooms, sliced

1/4 cup white wine

4 cups baby spinach leaves

2 cups shredded, cooked chicken breast

1/2 tsp salt

1/2 tsp black pepper

Prepare rice according to package directions. In small bowl, combine ricotta, Parmesan and parsley; reserve.

In large skillet over medium heat, heat oil. Add onions and garlic; saute 2 minutes. Add mushrooms and wine to skillet. Continue cooking 3 minutes, stirring occasionally. Add spinach and chicken. Stir until spinach is wilted and chicken is heated through, about 2 minutes. Stir in rice, salt and pepper.

Serve casserole topped with dollops of reserved cheese mixture.

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Chicken and Rice Casserole with Spinach and Mushrooms

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