Chicken Spinach Artichoke Rice Casserole


3/4 c. 

basmati rice

1 1/2 c. 

whole milk

1/2 c. 

freshly grated Parmesan

6 oz. 

cream cheese, cubed

cloves garlic, minced

Crushed red pepper flakes

Kosher salt

Freshly ground black pepper

rotisserie chicken, shredded (about 4 1/2 cups)

2 c. 

fresh spinach, tightly packed

(14-oz.) can artichoke hearts, drained and quartered

2 c. 

shredded mozzarella, divided



  1. Preheat oven to 350°. Prepare rice according to package instructions.
  2. 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. 
  3. 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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