Chicken Fontinella

🧂 Ingredients

• 2 boxes Uncle Ben's original recipe long grain wild rice

  not the fast cook
• 4 cups water
• 6 oz ham steak cubed

  approximately 1 1/2 cups
• 1 lb. chicken breast or ground chicken
• 2 cloves garlic

  minced
• 1 cup fontinella cheese

  grated
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan

  grated
• 1/4 cup butter
• 1 tablespoon olive oil
• 1/4 cup milk
• 2 cups of spinach washed and chopped finely

Instructions

• 1 In a 3 quart sauce pan add both boxes of rice as well as the seasoning packet,
  measure out 4 cups of water, add this to pan, turn heat to medium high. Bring to
  a boil, then turn low, cover and cook for fifteen minutes, remove from heat, add
  in butter, and set aside until you have all other ingredients prepped.
• 2 Cut ham steak into small cubes, remove any grizzle or fat. Set aside.
• 3 Grate fontinella cheese and measure out Parmesan and mozzarella cheeses. Set
  aside.
• 4 Wash and dry spinach and chop, set aside.
• 5 Cut chicken into small cubes or thin slices. Mince garlic. In a medium sized
  saute' pan add olive oil chicken and garlic saute until chicken is cooked
  through about 10 minutes.
• 6 When rice and chicken are both done add all the ingredients together mix well,
  spoon into a 9×13 casserole dish and bake at 350° for 30 minutes or until bubbly
  and browning around the edges.

Nutrition Info