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Chicken Spinach Artichoke Casserole Recipe

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This recipe for Chicken Spinach Artichoke Casserole, by , is from Del Webb Cane Bay, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Richards


3/4 cup basmati rice
1 1/2 cup whole milk
1/2 cup grated Parmesan cheese
6 oz. cream cheese, cubed
2 cloves garlic, minced
crushed red pepper flakes
kosher salt
1 rotisserie chicken, shredded (about 41/2 cups)
2 cup fresh spinach, tightly packed
1 (14-oz.) can artichoke hearts, drained and quartered
2 cup shredded mozzarella cheese

Preheat the oven to 350. Prepare rice according to package instructions.

In medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.

In a large bowl stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella and cream cheese mixture and transfer to a 9" x 13" baking dish. Top with remaining cheese and bake until cheese is melty and golden. 20 minutes. Enjoy!!




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