Cheesy Chicken, Spinach & Rice Bake {Gluten Free}

by Katie on February 11, 2014

This casserole is a meal that came about while raiding the pantry/freezer. I didn’t make it to the grocery and I was in need of a dinner made with just ingredients I had on hand! Please tell me that I’m not the only one that happens to?

I cooked up some rice and used spinach and cooked chicken I had in the freezer.  I love keeping cooked chicken in the freezer – it sure makes for some quick meals!

We both loved this rice bake and I will be making this again for sure! It was so easy to make, filling, and a great warm meal for a winter night! It also reheated great for lunches!

And there are all kinds of variations you could make with this! Try it with a different meat, veggies, or cheeses – just throw in whatever you have on hand!

Cheesy Chicken, Spinach and Rice Bake {Gluten Free}

Cheesy Chicken, Spinach & Rice Bake {Gluten Free}


  • 2 cups rice, uncooked
  • chicken broth or water
  • 16 oz. frozen chopped spinach
  • 2 cups cooked chicken, diced
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 1/2 cup milk
  • 3 Tablespoon cornstarch
  • 1/2 cup sour cream
  • 3 cups cheddar, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Cook the rice according to the package directions. (I like to cook the rice in chicken broth, but you could alternately use water or half of each).
  2. Cook the spinach according to package directions.
  3. In a large skillet sauté the onion and garlic in the olive oil. Sauté for 5 minutes or until onions are translucent. Add in the spinach (drained) and the chicken and sauté for a few minutes.
  4. In a large stockpot add 1 cup of milk and the cornstarch over medium heat. Stir to combine. Slowly add in 1 1/2 cups of milk and cook until boiling. (The mixture will begin to thicken.) Once it thickens turn off the heat and add in 2 cups of cheese and sour cream. Add in the salt and pepper. Stir well.
  5. Add in the rice and spinach mixture and stir well. Turn into a greased 9x13 baking dish and top with an additional 1 cup of cheese. Bake at 350 for 20 minutes or until cheese is melted and dish is heated through.

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