Name: Chicken and Rice Casserole with Mushrooms and Spinach
Ingredients: 2 cups uncooked long-grain white rice; 2 cups chicken broth; 1 cup milk or light cream; 2 cups cooked or raw chicken (cubed or shredded); 1 ½ cups sliced mushrooms; 2 cups fresh spinach (chopped); 3 cloves garlic, minced; 1 small onion, finely chopped; 2 tablespoons olive oil or butter; 1 teaspoon paprika; ½ teaspoon black pepper; ½ teaspoon salt (adjust to taste); ½ teaspoon dried thyme or Italian seasoning; 1 cup shredded mozzarella or cheddar cheese; 2 tablespoons grated Parmesan cheese

Ingredients

Scale

For the Casserole:

2 cups uncooked long-grain white rice
2 cups chicken broth
1 cup milk or light cream
2 cups cooked or raw chicken (cubed or shredded)
1 ½ cups sliced mushrooms
2 cups fresh spinach (chopped)
3 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil or butter
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon dried thyme or Italian seasoning

Optional Topping:

1 cup shredded mozzarella or cheddar cheese
2 tablespoons grated Parmesan cheese

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2:

In a skillet over medium heat, add olive oil or butter. Sauté the chopped onion and garlic until fragrant and translucent.

Step 3:

Add the sliced mushrooms to the skillet and cook until softened and slightly browned, about 5–7 minutes.

Step 4:

Stir in the chopped spinach and cook until wilted. Remove from heat.

Step 5:

In the prepared baking dish, add the uncooked rice. Pour in the chicken broth and milk, then stir gently.

Step 6:

Add the cooked mushroom and spinach mixture to the rice and mix evenly.

Step 7:

Season with paprika, salt, pepper, and thyme. Stir to combine all flavors.

Step 8:

Add the chicken pieces on top or mix them into the rice mixture.

Step 9:

Cover the dish tightly with aluminum foil and bake for 40–45 minutes until the rice is tender and has absorbed the liquid.

Step 10:

Remove the foil, sprinkle cheese on top if using, and bake uncovered for an additional 10–15 minutes until melted and bubbly.

Step 11:

Let the casserole rest for 5–10 minutes before serving.

Notes

Ensure rice is fully covered with liquid before baking
Use fresh spinach for best texture, but frozen can work (drain well)
Avoid opening the foil too early to keep steam trapped
Adjust seasoning depending on broth saltiness
Let it rest before serving for best consistency