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["For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.", "For the filling: Preheat oven to 400*F.", "In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.", "Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.", "Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.", "Slowly whisk in the broth and milk, bring to a simmer, whisking often.", "Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.", "Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.", "Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.", "Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.", "Pour into a 9x13"" baking dish and sprinkle with bread crumb topping.", "Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.", "Cool for 10 minutes and serve with parsley."]
