Another Food Review

I made this recipe last week, and it was a hit. Plus, it was a good way to eat spinach, which even though I like it, I rarely eat it. And, it was even better as leftovers! Bon appetit :)

Chicken and Rice Florentine

INGREDIENTS

1 Tbsp. olive oil 1 clove garlic, finely chopped 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry 4 cups water 1 package Knorr® Vegetable recipe mix 2 cups instant rice 2 cups shredded rotisserie chicken or cut-up cooked chicken 1 can (15.5 oz.) cannellini or white kidney beans, rinsed and drained 2 cups shredded cheddar cheese (about 8 oz.)

PREPARATION Preheat oven to 375°.
Heat olive oil in 4-quart saucepot over medium-high heat and cook garlic 30 seconds. Stir in spinach, water and Knorr® Vegetable recipe mix and bring to a boil. Reduce heat to low and simmer covered 10 minutes. Remove from heat. Stir in rice and let stand covered 5 minutes. Turn into 13 x 9-inch baking dish or casserole. Stir in chicken, beans and 1 cup cheese; sprinkle with remaining cheese.
Bake 10 minutes or until heated through and cheese is melted.
FREEZING/MAKE-AHEAD DIRECTIONS: Prepare as above but do not bake. Let cool, then wrap in heavy-duty aluminum foil and freeze. To bake, preheat oven to 375°. Remove from freezer. Bake covered 1 hour 15 minutes. Remove foil, then sprinkle with remaining 1 cup cheese. Bake an additional 10 minutes or until heated through and cheese is melted.