If you're looking for a tasty, hearty way to eat your veggies, Artichoke Chicken Ricerole is the answer! Seasoned rotisserie chicken, salty cooked rice, healthy fresh spinach, and tangy artichoke hearts are combined with a creamy and soft cheese mixture that makes you forget there are even veggies in there. It's all dumped into a casserole dish and ready in less than 30 minutes, so it's not a hassle either! Artichoke Chicken Ricerole is definitely the winner, winner chicken (and veggie) dinner!
Ingredients• 3/4 cup basmati rice • 1 1/2 cups whole milk • 1 1/2 cups parmesan, grated • 6 ounces cream cheese, cubed • 2 cloves garlic, minced • crushed red pepper flakes, to taste • kosher salt, to taste • ground black pepper, to taste • 1 rotisserie chicken, shredded • 2 cups spinach, tightly packed • 1 (14-ounce) can of artichoke hearts, drained and quartered • 2 cups mozzarella, shredded and divided
Preheat the oven to 350 degrees F.
Prepare the rice according to the package instructions.
In a medium saucepan over medium heat, combine the whole milk and parmesan. Cook until the cheese is melted, about 5-7 minutes.
Add the cream cheese, garlic, red pepper flakes, salt, and pepper.
Cook the cheese mixture until the cream cheese is melted and the mixture is slightly thickened, for about 4 minutes.
In a large bowl, stir together the cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and the cheese mixture.
Transfer the chicken mixture to a 9x13-inch baking dish. Top with the remaining cheese.
Bake, uncovered, until the cheese is melty and golden, about 20 minutes.