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Recipe Rescue: Stuffed Chicken Casserole

Once you’ve eaten all of the salad in the house and a cucumber looks like liver to you it’s time to get back to real food for a minute. Don’t get me wrong, salads are great, but unlike cool weather casseroles, hot weather fruits, raw veggies and salads can leave you wanting more.

Stuffed Chicken Casserole


3 Boneless/Skinless Chicken Breasts (cut in half), 3 cups cooked rice, 1 cup heavy cream, 1/4 cup dry white wine, 5 garlic cloves, 10 oz of shredded cheddar cheese, 1 medium onion (chopped), butter, 10 oz package of frozen spinach (thawed and drained)


In a medium saucepan melt about 2 TBS of butter and add chopped onion cook until the onion has become translucent (clear and soft), crush one garlic clove and add to the pan, cook for one minute then add the spinach, do this a a relatively low heat and add a tsp of salt (kosher if you have it) turn off heat and set aside.

Line up your chicken breasts on the counter while you make the sauce… basically put the cream, wine and remaining 4 garlic cloves that you have peeled and crushed into a medium saucepan, do not boil but let “simmer” for about five minutes then add the shredded cheddar cheese, one handful at a time.

Get out an oven safe casserole dish, spray with cooking spray and add the rice

Now, take a Tbs of spinach mixture (heaping) and put on the thickest part of the chicken breast, fold ends up over the filling and wrap around, place on bed of rice seam side down, repeat for each breast. Pour the cheese sauce over the top and bake in a 400 degree oven for about 30-45 minutes or until the internal temp is 165 degrees.

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