Spinach Artichoke Rice Bake
Spinach artichoke dip is definitely one of my favorite appetizers of all time. If I go out to eat and it’s on the menu, I am most definitely ordering it. So I thought to myself, how can I incorporate the flavors I love so much but make it a dinner? Boom, that’s how this dish was born. It’s got all the flavors of spinach artichoke dip, including the delicious gooey mozzarella cheese on top, and also has chicken + rice to keep you satiated for longer. The best part is that it all comes together in one dish, and it’s so simple to make.
Spinach Artichoke Rice Bake
This spinach artichoke bake has all of the flavors from my favorite appetizer (including the gooey mozzarella cheese on top), but it's baked with rice and chicken to make it a hearty weeknight meal. It's a delicious one pan meal that's easy to make and the whole family will love!
Ingredients
- 1.5 cups long grain rice, rinsed
- 3.5 cups vegetable broth
- 1 package of Boursin cheese (garlic and fine herb flavor)
- 2 cups chopped spinach
- 1 (14.5 oz) jar marinated artichoke hearts, chopped
- 5 boneless skinless chicken thighs
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- In a 9"x13" casserole dish add the rice, vegetable broth, chopped spinach, and chopped artichoke hearts. Stir together.
- In the center of the dish add the Boursin cheese, and then add the chicken thighs around it.
- Cover with foil (make sure the foil is fully covering the dish, the dish has to be covered to keep the steam in and cook the rice) and bake for 1 hour and 15 minutes.
- Remove the chicken from the pan and stir the Boursin cheese in with the rice. Add the chicken back to the dish and top with shredded mozzarella cheese. Place the foil back on the casserole dish and bake for 15 more minutes. Serve the chicken and rice together and enjoy!