Spinach Rice Casserole With Chicken

• 3 large eggs
• 2/3 cup whole milk
• 1/2 cup finely chopped yellow onion
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon Worcestershire sauce
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 cups chopped cooked chicken breasts
• 3 cups shredded cheddar cheese, divided
• 1 cup long-grain white rice (3 c. cooked) or 1 cup brown rice, cooked according to package directions (3 c. cooked)

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk the eggs until blended.
3. Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
4. Stir in the spinach, chicken, 2 cups cheese and the rice.
5. Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
6. Bake, uncovered, until bubbly, about 45 minutes.
7. Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

eggs, milk, yellow onion, butter, parsley, thyme, salt, worcestershire sauce, chicken breasts, cheddar cheese, longgrain white rice

Taken from www.food.com/recipe/spinach-rice-casserole-with-chicken-510226 (may not work)