Yesterday at 10 AM was the March meeting of the GOURMET STAMP CLUB. This lovely group has been meeting together for years and they are unique because the hostess brings lunch to share with everyone. I am not sure how that decision was made all those years ago but everyone enjoys having lunch together and sharing some delicious food. Agnes prepared the recipe below for our meeting ~ it was definitely yummy! So yummy that I wanted to share it with you! Enjoy!
Spinach Artichoke Rice Bake
2 cups Minute Instant Rice
1 cup half & half
1 can (14 oz) small whole artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, thawed, well drained
4 cups shredded Monterey Jack cheese (I used a package of Monterey Jack with Colby cheese)
2 large eggs, beaten
2 cups chopped cooked chicken
1 can (14.5 oz) diced tomatoes with oregano, garlic & basil, drained
2 cups cottage cheese
1/4 tsp cayenne pepper
Prepare rice according to package directions, substituting 1 cup half & half for 1 cup water.
Add artichokes,1/2 cup spinach, 1/2 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 greased 13x9 inch baking dish, top with half cheese mixture and half chicken mixture.
Repeat layers, sprinkle with remaining cheese,
Bake, covered, in a preheated 375 degree oven 15 minutes;
remove cover and continue baking 15 minutes or until cheese is bubbly and golden brown.
Serves 8.
