Creamy Chicken Rice And Spinach Casserole Recipes

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk the eggs until blended.
• Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
• Stir in the spinach, chicken, 2 cups cheese and the rice.
• Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
• Bake, uncovered, until bubbly, about 45 minutes.
• Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Steps:

• Heat dressing in a large, deep skillet on medium-high heat.
• Add chicken; cook for 3 minutes.
• Add broth; bring to a boil.
• Stir in rice; return to a boil, cover and reduce heat to medium; simmer 5 minutes.
• Stir neufchatel cheese into rice mixture until melted.
• Add spinach; cover. Cook until spinach is wilted.
• Stir rice mixture gently to mix in spinach. Cover.
• Remove from heat; let stand 5 minutes.
• Stir in tomatoes and sprinkle with parmesan cheese.