I know casseroles do not seem like the perfect summer dish but I really love this particular recipe, and it is so easy to make that I thought I’d share it with everyone. This was adapted from Miss Conduct’s Blog. I added my own variations to make it even yummier!
Ingredients:
2 cups cooked brown rice (I use the frozen organic brown rice from Trader Joe’s or Shaw’s)
2 T olive oil
2 T minced garlic (mine comes from a jar)
1 T butter
1 box frozen spinach
herbs (oregano, basil, black pepper)
1 T red pepper flakes
1 pint grape tomatoes, sliced in half
1/2 cup crumbled feta cheese
1 package chicken boneless skinless breast, chopped into 1 inch cubes
1 package sliced baby portobello mushrooms
Directions:
- Cook rice according to directions. Defrost frozen spinach according to directions. Preheat oven to 375.
- Heat 1 T olive oil in skillet and add 1 T garlic. Saute for a few minutes and then add the spinach and whatever herbs you like (I used half a tablespoon of dried basil and half a tablespoon of dried oregano, plus lots of black pepper; there’s enough salt in the feta so you won’t need any of that). At the last minute, add red pepper flakes so they don’t burn and taste bitter. Remove spinach mixture from pan.
- Heat the remaining ½ T olive oil and ½ T garlic with 1 T butter. Brown the chicken until juice runs clear. Remove chicken from pan.
- While the chicken is cooking, work on the mushrooms. On another pan, heat ½ T olive oil and ½ garlic with the sliced mushrooms. Cook mushrooms on low heat until soft and brown. Turn off heat and immediately add brown rice, tossing so you’ll end up with a brown rice and mushroom mix.
- Spread the rice and mushroom mix evenly across the bottom of the pan. Put spinach mixture on top, and layer the tomatoes on top of that.
- Mix feta cheese and cooked chicken cubes together, throwing in another pinch of red pepper flakes if you like things spicy. Add the feta cheese and chicken topping to the casserole, and bake uncovered until top browns, about 15 minutes.
I don’t have any pictures because the last couple of times I made this I was so excited, thoughts of sharing or blogging flew out of my head. But next time I’ll snap a few shots to give everyone a visual sample of this tasty dish!
Hi! I’m Bianca Garcia. I love food, running, yoga, sangria, and my job. I'm an advertising professional, social media enthusiast, blogger, freelance writer, and obsessive list-maker. I think about dessert constantly. 
via rss
