Cheesy Baked Chicken and Rice al Forno

By Sprig Originals ✓ · cooked up in Sprig

Last night's roast chicken and a tub of cold rice turn into a bubbling, mozzarella-topped Italian rice bake. Everything is stirred together in one skillet, spread into a dish and baked until the top is golden and the edges go crisp — a 40-minute weeknight dinner from things already in your fridge.

Ingredients

• 3 cups cooked leftover rice, cold and broken up
• 2 cups leftover roast chicken, shredded or torn
• 1 cup frozen peas

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 1/2 cups marinara or tomato pasta sauce
• 1 tsp dried oregano
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• salt and black pepper

Instructions

1. Heat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish or any 2-quart baking dish.
2. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, just until fragrant, then stir in the marinara, oregano and 1/3 cup water. Simmer 3 minutes until slightly thickened.
3. Turn off the heat. Stir in the cold rice, breaking up any clumps with a spoon, then fold in the shredded chicken, frozen peas and half the parmesan. Season well with salt and plenty of black pepper — leftover rice needs more salt than you expect.
4. Spread the mixture into the baking dish in an even layer, pressing it down lightly. Scatter the mozzarella and remaining parmesan over the top.
5. Bake 20 to 25 minutes, until the sauce bubbles at the edges and the cheese is melted. For a browned top, switch to the broiler for 2 to 3 minutes, watching closely.
6. Let it rest 5 minutes so it sets, then cut into squares and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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