Chicken and Rice Casserole with Spinach and Shiitakes

Chicken and Rice Casserole with Spinach and Shiitakes
Photo by Charles E. Walton IV


  • 8 ounces Gruyère, shredded (2 cups)
  • 2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
  • 4 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 4 cups hot cooked brown or wild rice
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • + 5 more ingredients
    • 1 pound shiitake or other mushrooms, stems discarded and caps sliced
    • 1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
    • 3 cups cooked chicken breast meat, shredded (12 ounces)
    • 3 cups milk
    • ½ teaspoon freshly ground pepper

1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to w...

View full recipe at My Recipes


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