Greek Chicken and Spinach Rice Casserole


Greek Chicken and Spinach Rice Casserole 


Nonstick cooking spray

1 cup finely chopped yellow onion

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup uncooked quick-cooking brown rice

1 cup water

¼ teaspoon salt

1/8 teaspoon ground red pepper

¾ pound chicken tenders

2 teaspoons dried Greek seasoning (oregano, rosemary and sage mixture)

½ teaspoon salt-free lemon-pepper seasoning

1 tablespoon olive oil

1 medium lemon, quartered

  1. Preheat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray; place over medium heat. Add onion; cook and stir 4 minutes or until translucent. Add spinach, rice, water, salt and red pepper. Stir until well blended.
  2. Remove skillet from heat; place chicken tenders on top of mixture in skillet in single layer. Sprinkle with Greek seasoning and lemon-pepper seasoning. 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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