Main Courses

Artichoke Chicken Ricerole

Posted: May 27

Time: 30 minutes

Yield: 6 servings

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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!


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


Step 1

Preheat the oven to 350 degrees F.

Step 2

Prepare the rice according to the package instructions.

Step 3

In a medium saucepan over medium heat, combine the whole milk and parmesan. Cook until the cheese is melted, about 5-7 minutes.

Step 4

Add the cream cheese, garlic, red pepper flakes, salt, and pepper.

Step 5

Cook the cheese mixture until the cream cheese is melted and the mixture is slightly thickened, for about 4 minutes.

Step 6

In a large bowl, stir together the cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and the cheese mixture.

Step 7

Transfer the chicken mixture to a 9x13-inch baking dish. Top with the remaining cheese.

Step 8

Bake, uncovered, until the cheese is melty and golden, about 20 minutes.

Step 9


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