I’m going to continue with my recent obsession with Picky Palate. The recipe I adapted from her for Swiss and Chicken Marinara Rice Bake is plate-licking good! I also had a new fav ingredient– flax seed– I received some from my last foodie penpal, and I wanted to see if I added some of these goodies if it would change the taste. In this recipe, it didn’t at all and added some extra fiber to the meal. Perfect.
Seriously, perfect dinner– can’t wait to make again!
I linked up here:
- 1 cup dry, brown rice
- 2 chicken breasts, cooked and shredded
- 1 tbs olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 1/2 cup frozen green beans, cut into smaller pieces
- 1/2 cup frozen spinach
- 26 ounce jar pasta sauce
- 1/4 cup Parmesan Cheese
- 6 slices Swiss cheese
- Servings: 6-8
- Difficulty: easy
Preheat oven to 350 degrees.
Cook rice according to package directions.
I cooked the chicken in the microwave about 10 minutes, 5 minutes on each side, and then shredded.
Heat oil in large pot or dutch oven over medium heat. Saute onions, cooking and stirring for 5 minutes, until tender. Add garlic and cook for 1 minute. Add rice, salt and pepper, stirring to combine.
Stir in vegetables, pasta sauce, Parmesan, and shredded chicken. Transfer to 9×13 baking dish (sprayed with cooking spray) spreading evenly. Top with Swiss cheese and bake for 20 minutes, until cheese is melted and hot.
260 calories a serving.