Greek Chicken & Spinach Rice Cassarole
1 cup finely chopped yellow onion
1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
1 cup uncooked quick-cooking brown rice
1 cup water
¼ teaspoon salt
⅛ teaspoon ground red pepper
¾ pound chicken tenders
2 teaspoons Greek seasoning
½ teaspoon salt-free lemon-pepper seasoning
1 Tablespoon olive oil
1 medium lemon, quartered
1. Preheat oven to 350. Spray large ovenproof skillet with cooking spray; place over medium heat. Add onion; cook & stir 4 mins or until translucent. Add spinach, rice, water, salt & red pepper. Stir until well blended.
2. Remove skillet from heat; add chicken tenders in single layer on top of mixture in skillet. Sprinkle with seasonings. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center.
3. Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.
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- Recipe byCasey
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