Step 1

Melt butter in a large, deep, frying pan over high heat. Add mushroom and three-quarters of the shallot. Cook, stirring occasionally, for 2 minutes or until softened. Add spinach and stir until wilted. Add the dip, cream and chicken. Bring to a simmer. Season.

Step 2

Preheat grill on high. Spoon the rice into the base of a 1.5L (6 cup) baking dish. Top with chicken mixture and sprinkle with the mozzarella and cheddar.

Step 3

Grill for 2-3 minutes or until cheese is melted and golden. Top with remaining shallot to serve.