Step 1

Preheat oven to 200°C/180°C fan forced. Heat the oil in a large frying pan over medium-high heat. In 2 batches, cook the chicken, turning occasionally, for about 5 minutes or until golden brown. Transfer to a plate.

Step 2

Pour the pasta sauce into a 2.5L (10 cup) ovenproof dish. Dissolve the stock powder in 125ml (1/2 cup) water and stir into the pasta sauce. Add the mushroom, then the chicken. Bake for 40 minutes.

Step 3

Meanwhile, cook the rice in a large saucepan of boiling water for 10 minutes or until tender. Drain well.

Step 4

Scatter the spinach over the chicken dish. Bake for 5 minutes or until spinach has wilted. Stir the spinach into the sauce.

Step 5

Serve chicken and sauce over the rice.