Made with wholesome and simple ingredients, this Chicken Spinach Rice Casserole will quickly become a family favorite. It has all of the flavor and creaminess you love in cheesy casseroles but is made with extra veggies and Greek yogurt (and no canned soup). Plus you'll love how easy it is to make- see the post for make-ahead and freezing tips!
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If you're looking for a recipe that is simple and comforting yet wholesome, this Chicken Spinach Rice casserole might be just it.
Even if you have an aversion to casseroles as I know some people do, let me convince you why this recipe is the exception (as Buffalo Chicken Casserole might also be!).
First, you can make it ahead and it is super freezer friendly. It's always great to have recipes that you can prep to freeze for busy weeks.
Second, it is delicious. Whatever mushy casseroles you have bad memories of, this is not those. (And neither is Crouton Breakfast Casserole- the texture of that is unreal!).
The rice maintains some chew, the chicken is tender and the cheese, Dijon and Greek yogurt combine into a scrumptious creamy sauce to pull it all together. Plus extra melted cheese on top- I mean, what's not to love?
And last, it is made with simple ingredients. No can of cream soup, or other overly processed foods. Instead it is filled with whole grains, protein, veggies and shredded cheese. Plus you can easily customize it to include different veggies or grains.
So with that settled, let's make some casserole!
The Ingredients
- Brown Rice- I prefer long grain brown rice for this recipe as I find it has the best texture. You can use white rice though if you prefer.
- Chicken Breasts- You can also use boneless skinless chicken thighs instead or if you have pre-cooked chicken on hand (shredded or diced), use 3 cups of that. (Want more ideas with chicken? Check out these healthy chicken dinner recipes!).
- Onions- If you prefer to skip the onions, add 2 teaspoons of onion powder to provide some flavor.
- Fresh Spinach- I prefer fresh baby spinach but frozen spinach will work. Thaw and drain well before adding it to the recipe so that it doesn't add too much moisture.
- Greek Yogurt- This ingredient is a favorite in many of my recipes. It adds creaminess, tang and protein and eliminates the need for the common casserole ingredient- can of cream soup. If you need an alternative, you could try regular, plain yogurt, make a roux with milk or see this post on Greek yogurt substitutes.
- Cheddar Cheese- For best melting, I highly recommend shredding your own cheese.
- Dijon Mustard- This zippy ingredient pairs well with the tangy yogurt and cheese. If you need, you can use regular yellow mustard but use half the amount called for. Or if you really need to, you can leave it out.
- Sea Salt- Table salt or kosher salt will work as well.
- Black Pepper
- Garlic Powder- If you prefer to use fresh garlic, you can mince 1-2 cloves and can add them to the pan with the onions and spinach in the last minute of sautéing.
- Avocado Oil- Olive oil or another cooking oil will work.
The Method
1. Prepare Rice. Cook 1 cup of rice as per the package directions. I recommend using just slightly less water than is suggested as the rice will continue to absorb liquid in the casserole and you don't want it to turn out mushy.
2. Prepare Chicken. Heat oil over medium in a skillet and add the diced chicken. Cook until cooked through, about 5 minutes. Remove to the baking dish.
3. Saute Onions and Spinach. In the same skillet, add ½ tablespoon of additional oil and saute the onions over medium heat until tender and lightly caramelized, about 10 minutes. Stir in the chopped spinach until wilted, 1-2 additional minutes.
4. Assemble. Add the chicken, cooked rice, spinach mixture, Greek yogurt, mustard, ½ cup of shredded cheese and spices to a large casserole dish (deep 8x8 inch or 2 Qt). Stir until well combined. Top with the remaining ½ cup of cheese. (Alternatively you can mix it all together in a large mixing bowl and then transfer to the baking dish).
5. Bake. Bake in a 350 F preheated oven for 20-25 minutes until the cheese is bubbly and melted.
Let stand for 5 minutes and the serve.
6. Serve. Garnished with fresh parsley and parmesan cheese as desired.
Leftovers and Storage
To Store: Store leftovers of this easy chicken casserole in an airtight container for up to 4 days.
To Freeze: Freeze leftovers in an airtight container for up to 3 months. The full casserole can also be frozen before or after baking (allow to cool in the refrigerator first so that the pan doesn't crack). Cover tightly with plastic wrap or a well fitting lid.
To Reheat: Small portions of leftovers can reheated in the microwave until warmed through. The full casserole can be reheated in the oven for 40-45 minutes at 350 F.
Make Ahead: This is a great meal to include on a meal prep weekend. While it is not exactly a one dish dinner, you can save on cleaning and cooking time during the week but prepping it ahead.
Assemble completely but don't bake. Cover tightly for a plastic wrap or a well fitting lid and place in the refrigerator for up to 2 days or freeze for up to 3 months. Casseroles like this are such a handy freezer meal!
Bake at 350 F for 40-45 minutes until heated through. Heat covered for the first 35 minutes, then remove the lid so that the cheese gets crispy.
Make it Your Own
- Add More Vegetables- To the sautéed veggie mixture (spinach and onions), you can add additional ones. Some tasty ones in this recipe are:
- Broccoli
- Asparagus
- Red Bell Peppers
- Carrots
- Use Chicken Broth- If you'd like to add a bit more flavor to your rice, you can cook it in chicken broth instead.
- Add Some Spice- Add a teaspoon of red pepper flakes.
- Include Parmesan Cheese- Double up on the cheese and add ¼ cup of shredded parmesan to the casserole for extra flavor.
Serving Ideas
Looking for some sides to serve with this Spinach Rice and Chicken Casserole Recipe? It goes great with:
- Sautéed Green Beans
- Sourdough Garlic Bread
- Roasted Carrots and Asparagus
- A Simple Green Salad
Tips and Notes
- Don't Overcook Your Rice- Err on the side of just cooked rice for this recipe so that you don't end up with a mushy casserole. I also recommend sticking with long grain brown rice for best texture.
- Use Full Fat Yogurt- For best texture and flavor, I don't recommend using fat-free Greek yogurt as the casserole will not turn out as creamy.
And if you liked this recipe...
...you might also like:
- One Pot Chicken Tikka Masala
- Cajun Shrimp and Rice Skillet
- Buffalo Chicken and Potato Casserole
- Italian Sausage Rice Skillet with Spinach
- Pulled Pork Casserole
Recipe Card
Chicken Spinach and Rice Casserole
Ingredients
- 1 lb chicken breasts boneless
- 1 cup long grain brown rice
- 2 tablespoon avocado oil
- 1 onion diced
- 6 oz spinach about 6 cups, roughly chopped
- ¾ teaspoon fine sea salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder or one clove, minced
- 1 and ½ tablespoon dijon mustard
- 1 cup Greek yogurt full fat for best flavor and texture
- 1 cup cheddar cheese
Instructions
- Preheat the oven to 350 °F. Lightly grease a deep 8x8in or 2 qt baking dish and set aside.
- Cook 1 cup of rice as per the package directions. I recommend using a bit less water than is suggested as the rice will continue to absorb liquid in the casserole and you don't want it to turn out mushy.
- Heat oil over medium in a skillet and add the diced chicken. Cook until cooked through, about 5 minutes. Remove to the baking dish.
- In the same skillet, add ½ tablespoon of additional oil and saute the onions over medium until tender and lightly caramelized, about 10 minutes. Stir in the spinach until wilted, 1-2 additional minutes.
- Add the chicken, rice, spinach mixtures, Greek yogurt, mustard, ½ cup of shredded cheese and spices to the casserole dish. Stir until well combined. Top with the remaining ½ cup of cheese.
- Bake, covered with an oven safe lid or tin foil at 350 °F for 20 minutes and then remove the lid/aluminum foil for 5-10 minutes until the cheese is bubbly and melted. Let stand for 5 minutes and the serve.
Annette says
I found this recipe which led to your website by a lucky google search. This casserole was flavorful, quick and easy to make and very filling. I made exactly as written but my Greek yogurt was 2 percent. While the casserole baked I washed my 2 pans, cleaned the counters and set the table. Served with roasted asparagus and store bought focaccia (which was not necessary). Will make again. I always have chicken, rice, and Greek yogurt and normally spinach but can see how easy it would be easy to change the vegetables or the spices. The amount of salt, pepper and garlic was perfect. I am a notorious for under seasoning so appreciate that you measure your salt and pepper. I signed up for your meal plan as well. Thank you!
Janessa says
I'm so glad to hear that you liked this recipe, Annette! Thank you so much for your kind words and I hope that you find the meal plan helpful!!
Barbara Lanza says
I made this for a Sunday Christmas dinner. I tasted it before I baked it and that flavor was awesome. I did add carrot and some red pepper flakes. I believe they’re really going to enjoy this meal. I also added two fresh cloves of garlic too.! I certainly will make this again
Janessa says
I'm so glad you liked this recipe. Thank you for your kind review!