Green (spinach) Rice Casserole Recipe

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Green (Spinach) Rice Casserole

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!!

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


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


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

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