CHICKEN FLORENTINE RICE CASSEROLE

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SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 30 Minute(s)

INGREDIENTS

1 Tbsp. olive oil
1 clove garlic, finely chopped
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
4 cups water
1 package Knorr® Vegetable recipe mix
2 cups instant rice
2 cups shredded rotisserie chicken or cut-up cooked chicken
1 can (15.5 oz.) cannellini or white kidney beans, rinsed and drained
2 cups shredded cheddar cheese (about 8 oz.)

PREPARATION

Preheat oven to 375°.

Heat olive oil in 4-quart saucepot over medium-high heat and cook garlic 30 seconds. Stir in spinach, water and Knorr® Vegetable recipe mix and bring to a boil. Reduce heat to low and simmer covered 10 minutes. Remove from heat. Stir in rice and let stand covered 5 minutes. Turn into 13 x 9-inch baking dish or casserole. Stir in chicken, beans and 1 cup cheese; sprinkle with remaining cheese.

Bake 10 minutes or until heated through and cheese is melted.

FREEZING/MAKE-AHEAD DIRECTIONS: Prepare as above but do not bake. Let cool, then wrap in heavy-duty aluminum foil and freeze. To bake, preheat oven to 375°. Remove from freezer. Bake covered 1 hour 15 minutes. Remove foil, then sprinkle with remaining 1 cup cheese. Bake an additional 10 minutes or until heated through and cheese is melted.