Chicken Florentine Rice Casserole

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 cups baby spinach leaves
• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup heavy cream

Directions

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes, stirring occasionally.
3. Add chicken, season with salt, pepper, and thyme, and cook for 5 minutes, stirring occasionally.
4. Add the rice and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Remove from heat and stir in spinach, parmesan cheese, and mozzarella cheese. Pour mixture into a 9x13 inch baking dish.
6. Mix together the heavy cream and remaining parmesan cheese and pour over the casserole.
7. Bake for 20 minutes, or until cheese is melted and bubbly.

Interesting Facts

• This recipe is a great way to use up leftover cooked chicken.
• You can substitute the chicken with shrimp, beef, or pork.
• Adding extra cheese to the top of the casserole makes it extra cheesy and delicious.