Cheesy Spinach Artichoke Chicken Rice Casserole
Yields: 4 to 6 servings
  • 1 cup MinuteĀ® Whole Grain Brown Rice
  • 1 pound boneless, skinless chicken breast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (14 ounces) artichokes, drained and chopped
  • 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
  • ¼ cup Greek yogurt (I used nonfat)
  • 2 cups shredded Monterey Jack cheese, divided
  1. Preheat oven to 350F degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
  2. MAKE RICE: Cook rice according to package directions.
  3. POACH CHICKEN: Meanwhile, put chicken in another sauce pan and cover with water. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes, or until chicken is thoroughly cooked. Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken.
  4. ASSEMBLE AND BAKE: In a large bowl, combine rice, chicken, spinach, artichokes, tomatoes , yogurt and 1½ cups shredded cheese. Pour into prepared baking dish and cover with foil. Bake for 20 minutes, remove foil and sprinkle with remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted and bubbly.
Recipe by Alida's Kitchen at