Chicken And Rice Casserole With Sun-Dried Tomatoes And Spinach - cooking recipe

Ingredients

Topping
4 slices white bread, quartered
1 cup pine nuts
2 tablespoons unsalted butter, melted
1/4 cup grated parmesan cheese
Filling
1 tablespoon olive oil
3 garlic cloves, minced
1 lb fresh spinach, washed & stemmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups low sodium chicken broth
3 1/2 cups whole milk
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
8 ounces mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped (optional)

Preparation

For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
For the filling: Preheat oven to 400*F.
In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
Slowly whisk in the broth and milk, bring to a simmer, whisking often.
Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
Pour into a 9x13\" baking dish and sprinkle with bread crumb topping.
Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
Cool for 10 minutes and serve with parsley.