Recently, I saw a recipe that intrigued me—as much for the one-dish ease as the combination of tasty ingredients. Of course, I tried it out immediately for our Sunday family dinner, and even the two toddlers liked it.
I have made a few changes to the recipe I first viewed. Although this dish contains chicken, it could easily be adapted for vegetarians, minus the chicken and chicken broth. Substitute vegetable broth, instead.
1 lb. chicken cooked and then diced or shredded
3 cups cooked brown rice (instant or long-cooking works equally well)
1 28-oz. can diced tomatoes in juice
1 cup feta
1 bag spinach
3 tsp. minced garlic
1 tablespoon olive oil
½ cup freshly-grated Parmesan
Cook rice in chicken broth instead of water, according to package directions. (I like Bell-View brand instant chicken broth).
While rice is cooking, place chicken breasts in in a large pot and cover with water. Cook until tender. Dice or shred chicken.
Meanwhile, in a large skillet, add olive oil and minced garlic. Heat oil and cook garlic for 1 minute. Add spinach and cook just until wilted.
Preheat oven to 350 degrees. In a large bowl, place chicken, rice, tomatoes in juice, wilted spinach, and garlic. Add feta cheese and fold to combine.
Pour ingredients into a slightly-oiled casserole dish and bake uncovered for 40-45 minutes. Remove from oven, sprinkle with Parmesan cheese, and return to the oven for five minutes.
If you have a favorite Sunday dinner casserole, I’d love for you to share it!