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SPINACH ARTICHOKE RICE BAKE

Active Time : 20 minutes
Total Time : 1 1/4 hours
Serves : 8 servings
INGREDIENTS
  • 2 cups parboiled long grain white rice
  • 1 cup half & half
  • 1 14 ounce can small whole artichoke hearts drained and chopped
  • 1 10 ounce package frozen chopped spinach thawed, well drained
  • 4 cups shredded Monterey Jack cheese divided
  • 2 large eggs beaten
  • 2 cups chopped cooked chicken
  • 1 14.5 ounce can diced tomatoes with oregano, garlic & basil drained
  • 2 cups low fat cottage cheese
  • 1/4 teaspoon cayenne pepper
DIRECTIONS

Prepare rice according to package directions, substituting 1 cup half & half for 1 cup water.

Add artichokes, ½ cup spinach, ½ cup Monterey jack cheese and eggs to rice; set aside. In large bowl, combine chicken, remaining spinach and tomatoes; set aside. In medium bowl, combine 2 cups Monterey jack cheese, cottage cheese and cayenne pepper.

Spread half of rice mixture into a 13x9 inch baking dish that has been sprayed with cooking spray; top with half cheese mixture and half chicken mixture. Repeat layers; sprinkle with remaining cheese.

Bake, covered, in a preheated 375°F oven 15 minutes; remove cover and continue baking 15 minutes or until cheese is bubbly and golden brown.