Chicken, Spinach & Rice Casserole with Sun-Dried Tomato Cream Sauce

Ingredients

• 1/2 cup slivered oil-packed sun-dried tomatoes, plus 3 tablespoons oil from the jar
• 1 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3 large cloves garlic, grated
• 2 8.8-ounce packages cooked brown rice (4 cups)
• 1 cup low-sodium chicken broth
• 3 ounces softened cream cheese, cut into pieces
• 1/4 cup sour cream
• 1 tablespoon cornstarch
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 2 cups chopped cooked chicken
• 1 cup shredded extra-sharp Cheddar cheese, divided

Instructions

1. Preheat oven to 400°F.
2. Heat sun-dried tomato oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for 1 minute. Add rice, stirring to coat and break up clumps.
3. Whisk broth, cream cheese, sour cream, cornstarch, mustard, salt and pepper in a measuring cup until smooth. Pour into the skillet and cook, stirring, until bubbling and thickened, 3 to 5 minutes. Remove from heat and stir in chicken, sun-dried tomatoes and 1/2 cup cheese. Sprinkle the remaining 1/2 cup cheese over the top. Bake until the casserole is hot and the cheese has melted, 15 to 20 minutes.