Greek Chicken And Spinach Rice Casserole Recipes

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

GREEK CHICKEN AND SPINACH RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat.
• Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended.
• Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning.
• Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender.
• Remove foil and evenly drizzle with oil all over.
• Serve with lemon wedges.

RICE SPINACH CASSEROLE

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

SPINACH AND CHICKEN CASSEROLE

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

CREAMY CHICKEN, SPINACH AND RICE

Steps:

• Preheat oven to 350F degrees.
• Spray a 7 X 11 in.
• baking dish with vegetable spray and set aside.
• Combine the soup, water, mayonnaise, and curry powder and mix well.
• Sprinkle the rice over the bottom of the prepared baking dish.
• Layer the spinach evenly over the top of the rice.
• Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
• Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.

GREEK CHICKEN AND SPINACH

Steps:

• Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
• Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
• Grill 2-3 minutes on each side till cooked through.
• While marinating, mince a couple of cloves of garlic.
• Saute until fragrant in a little olive oil.
• Add a bag of fresh spinach and wilt over med-high heat.
• When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
• Stir together.
• Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
• Serve with sparkling water and some fresh crusty bread.