Chicken, Rice, and Spinach Gratin
20 minutes of prep then 15 minutes in the oven to finish makes this an easy week-night (or any night) dinner. You could use all spinach and skip the pumpkin
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Gratins
Ingredients
Scale
- 2 chicken breasts (12oz, 360gr) total, cut into small pieces
- 1 medium red onion, chopped
- 1 tbs olive oil
- 8oz (250gr) frozen spinach
- 1 cup (8oz, 250gr) cooked pumpkin
- 1 tbs Dijon mustard
- 3/4 cup (5oz, 150gr) soft goat cheese
- 1/4 cup (1oz, 30gr) shredded cheese
- Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice or Basmati rice
- 1 cup (8oz, 240ml) chicken stock
Instructions
- Put rice and stock in a small saucepan.
- Cover and cook over medium heat for length of time on package.
- When done fluff with fork and set aside.
- Heat oil in large skillet.
- Add onion and sauté 3 minutes
- Add chicken and sauté until cooked through, about 8 minutes
- Add spinach and sauté until thawed.
- Add pumpkin, goat cheese and heat until cheese is melted, stirring well to combine
- Put half of the rice in the bottom of a casserole.
- Spread the chicken & vegetables on the rice.
- Top with the rest of the rice.
- Sprinkle with the shredded cheese and bake for 15 minutes 400F (200C).
- Serve.
Notes
I use the goat cheese that comes in the small, square containers. Any herbed cheese (Boursin) would also work. Use cooked pumpkin, butternut squash or all spinach.
Keywords: chicken casserole, chicken rice, spinach gratin
