Green (Spinach) Rice Casserole

Green (spinach) Rice Casserole Recipe

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Elle Statts


IF USING CHICKEN: I love to cook a whole chicken in a slow cooker (I pull most of the skin off before cooking & reserve broth for later use *freezes well*) on high for 4.5 - 5 hrs. Sprinkling bird with salt, pepper and sage and adding 1/2 - 3/4 C water (depending size of slow cooker). Allow to cool, bone and cube or shred, depending on recipe.
**I use this for MANY dishes: Chicken n Dumplings, Enchiladas, Chicken Salad, Chicken Casseroles... Uses are endless!! Be sure to reserve broth, much better than can or box!!


☆☆☆☆☆ 0 votes

8-10 1/2 Cup Svings
10 Min
20 Min


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  • 1 c
    monterey jack cheese, shredded
  • 1/2 c
    ricotta cheese
  • 1/2 c
  • 1/2 tsp
    minced garlic
  • 1/4 dash(es)
    pepper or to taste
  • 2 c
    rice, cooked (use 3 2/3 c water to cook, rice should be on dry side)
  • 10 oz
    spinach, thawed and drained
  • 1 bunch
    green onion, sliced
  • 1 medium
    optional: whole chicken (cooked & shredded) for main dish casserole

How to Make Green (Spinach) Rice Casserole


  1. Combine 3/4 cup cheese and next four, (or 5 if using chicken) ingredients in a large bowl; stir in rice, spinach and green onions.
  2. Spoon mixture into a lightly greased 2.5 qt caserole dish
  3. Bake, uncovered, at 350 for 30 minutes. If dish browns too fast tent with foil & remove for final 5 min)
  4. Sprinkle casserole with remaining 1/4 cup cheese, And additional green onionif desired) and bake additional 5 minutes.

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