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Chicken Spinach Artichoke Rice Casserole ~ Serves 6
Prep 15 min ~ Total 45 min

You're going to want the leftovers for lunch.
This comforting chicken casserole needs to be in your winter dinner rotation.

3/4 cup basmati rice
1 1/2 cup whole milk
1/2 cup freshly grated Parmesan
6 oz cream cheese, cubed
2 cloves garlic, minced
Crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 rotisserie chicken, shredded (about 4 1/2 cups)
2 cups fresh spinach, tightly packed
14 oz can artichoke hearts, drained and quartered
2 cups shredded mozzarella, divided

Preheat oven to 350°F. Prepare rice according to package instructions.
In a 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.


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