Chicken And Rice Casserole With Sun-Dried Tomatoes And Spinach

• Topping
• 4 slices white bread, quartered
• 1 cup pine nuts
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated parmesan cheese
• Filling
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 lb fresh spinach, washed & stemmed
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups low sodium chicken broth
• 3 1/2 cups whole milk
• 1 1/2 cups long-grain white rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
• 1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped (optional)

1. For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
2. For the filling: Preheat oven to 400*F.
3. In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
4. Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
5. Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
6. Slowly whisk in the broth and milk, bring to a simmer, whisking often.
7. Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
8. Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
9. Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
10. Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
11. Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
12. Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
13. Cool for 10 minutes and serve with parsley.

topping, white bread, nuts, unsalted butter, parmesan cheese, filling, olive oil, garlic, fresh spinach, unsalted butter, flour, chicken broth, milk, longgrain white rice, oregano, salt, ground black pepper, chicken breasts, tomato, mozzarella cheese, fresh parsley

Taken from www.food.com/recipe/chicken-and-rice-casserole-with-sun-dried-tomatoes-and-spinach-391508 (may not work)