Chicken, Rice, and Spinach Gratin

Chicken and Rice 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


  • 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 


  • 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.


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

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