Chicken Spinach Artichoke Rice Casserole

This comforting chicken casserole needs to be in your winter dinner rotation.

Ingredients

• 3/4 c. basmati rice
• 1 1/2 c. whole milk
• 1/2 c. freshly grated Parmesan
• 6 oz. cream cheese, cubed
• 2 cloves garlic, minced
• Crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 rotisserie chicken, shredded (about 4 1/2 cups)
• 2 c. fresh spinach, tightly packed
• 1 (14-oz.) can artichoke hearts, drained and quartered
• 2 c. shredded mozzarella, divided

Directions

1. Preheat oven to 350°. Prepare rice according to package instructions.
2. In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.
3. In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9"-x-13" baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.