Spinach & Artichoke Chicken Tender Casserole
Chicken tenders, from the deli
Spinach artichoke dip
Fresh baby spinach, packed
Asiago cheese, grated
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, mix together the spinach artichoke dip with the rice.
Butter an 8 x 8 baking dish. Sprinkle the baby spinach on the bottom of the dish. Add the rice/dip mixture on top of the spinach. Sprinkle the chicken tenders on top. Finish the casserole by sprinkling the asiago cheese over the tenders.
Bake in the oven for 35 minutes. Remove from the oven and let rest 5-10 minutes before serving.