If you’re looking for a tasty, hearty way to eat your veggies, Artichoke Chicken Ricerole is the answer! Seasoned rotisserie chicken, salty cooked rice, healthy fresh spinach, and tangy artichoke hearts are combined with a creamy and soft cheese mixture that makes you forget there are even veggies in there. It’s all dumped into a casserole dish and ready in less than 30 minutes, so it’s not a hassle either! Artichoke Chicken Ricerole is definitely the winner, winner chicken (and veggie) dinner!
Ingredients
- 3/4 cup basmati rice
- 1 1/2 cups whole milk
- 1 1/2 cups parmesan, grated
- 6 ounces cream cheese, cubed
- 2 cloves garlic, minced
- crushed red pepper flakes, to taste
- kosher salt, to taste
- ground black pepper, to taste
- 1 rotisserie chicken, shredded
- 2 cups spinach, tightly packed
- 1 (14-ounce) can of artichoke hearts, drained and quartered
- 2 cups mozzarella, shredded and divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Prepare the rice according to the package instructions.
Step 3 –In a medium saucepan over medium heat, combine the whole milk and parmesan. Cook until the cheese is melted, about 5-7 minutes.
Step 4 –Add the cream cheese, garlic, red pepper flakes, salt, and pepper.
Step 5 –Cook the cheese mixture until the cream cheese is melted and the mixture is slightly thickened, for about 4 minutes.
Step 6 –In a large bowl, stir together the cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and the cheese mixture.
Step 7 –Transfer the chicken mixture to a 9×13-inch baking dish. Top with the remaining cheese.
Step 8 –Bake, uncovered, until the cheese is melty and golden, about 20 minutes.
Step 9 –Serve.
