Chicken And Rice Casserole With Sun Dried Tomatoes And Spinach Food

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
• For the filling: Preheat oven to 400*F.
• In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
• Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
• Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
• Slowly whisk in the broth and milk, bring to a simmer, whisking often.
• Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
• Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
• Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
• Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
• Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
• Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
• Cool for 10 minutes and serve with parsley.

CHICKEN WITH RICE AND SUN-DRIED TOMATOES

Steps:

• In a large non-stick skillet heat the oil.
• Add the chicken and sprinkle with the oregano, salt and pepper.
• Brown the chicken, turning regularly, about 8-10 minute.
• Transfer to a plate.
• Combine the rice, celery, scallions and garlic in the skillet.
• Saute about 2 minutes on medium heat.
• Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
• Bring to a boil, reduce heat, and return chicken to the skillet.
• Simmer, covered, about 45 minute or until rice is done.
• Stir in the chickpeas and heat through, about 2 minutes.

BASMATI-SUN-DRIED TOMATO RICE PILAF

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.