Chicken with Rice, Cheese, Spinach, and Tomatoes

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hodge

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I came up with this layered dish one day, and it turns out nice.

3 chicken breasts, cut into pieces
1 onion, chopped
1 can diced tomatoes, drained
1 can chicken broth
1 1/2 cups rice
2 T butter or margarine
2 T olive oil
1 T garlic
1 frozen box of spinach or 1/2 frozen bag of spinach or 2-3 cups fresh spinach (if using a box of spinach, defrost it enough to spread into a casserole)
shredded mozzarella cheese

Preheat oven to 350 degrees

1. Saute chicken, onion, and garlic in 1 T butter and 1 T. olive oil till chicken is done and onion is tender.

2. In large skillet (with a lid) melt 1 T butter and 1 T olive oil, then stir in rice. Stir rice and cook over low-medium heat until rice is golden brown.

3. Stir in chicken broth and enough water to equal 3 cups of liquid to the rice and bring to a boil. Lower heat, cover, and cook rice until done and liquid is absorbed. Be sure to check from time to time to make sure it's not burning (I had that trouble once).

4. Then begin adding the ingredients to a large casserole dish. The order I like is:

rice on the bottom
then tomatoes
then spinach
then the chicken & onions
then top with mozzarella

Cover and bake about 1/2 hour to 45 minutes, or until the liquid from the tomatoes is bubbly and cheese is melted.
 
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