Ingredients for Spinach Artichoke Dip Casserole With Chicken
- Brown Rice
- 2 boneless, skinless chicken breasts (cooked and cubed)
- Frozen Spinach
- 1/2 cup chopped onion
- Garlic Cloves
- Light Mayonnaise
- Marinated Artichoke Hearts
- 1/2 cup grated parmesan cheese
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How to Make Spinach Artichoke Dip Casserole With Chicken
- Preheat oven to 375°F (190°C).
- Cook 1 cup of uncooked rice according to package directions. Spread cooked rice evenly in a greased 9x11 inch baking dish.
- Evenly distribute 2 cups of cubed cooked chicken over the rice.
- In a medium skillet, sauté 2 cloves minced garlic and 1/2 cup chopped onion in 1 tablespoon olive oil until softened.
- In a large bowl, combine 1 cup mayonnaise, 1 (14 ounce) can artichoke hearts (drained and chopped), 1/2 cup grated parmesan cheese, 10 ounces fresh spinach (chopped), and the sautéed garlic and onion mixture. Mix well.
- Spread the spinach artichoke mixture evenly over the chicken and rice.
- Cover the casserole with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the casserole is heated and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
14g
Fat
28g
Carbs
28g
