Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 11

We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

Jackie Mills
Recipe by MyRecipes September 2005

Gallery

Charles E. Walton IV

Recipe Summary

prep:
20 mins
cook:
25 mins
bake:
45 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.

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  • Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.

  • Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.

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