Preheat your oven to 375°F and lightly grease a large casserole dish with olive oil. Make sure the oil is spread evenly across the bottom and sides of the dish to help prevent sticking while also adding a little extra flavor. Set the prepared dish aside while you work on the filling.

Place the diced chicken breast into a large bowl and season with turmeric, salt, black pepper, and Italian seasoning. Toss everything together until the chicken pieces are evenly coated in the spices. Let the chicken sit for a few minutes while you prepare the skillet — this helps the seasoning absorb into the meat for deeper flavor.

Heat olive oil in a large skillet over medium heat. Once the oil is warm, add the seasoned chicken in a single layer. Cook for about 4–5 minutes, stirring occasionally, until the chicken develops a light golden color on the outside. The chicken does not need to be fully cooked at this stage because it will finish cooking in the oven later. Remove the chicken from the skillet and set it aside on a plate.

Using the same skillet, add the diced onion, carrots, celery, minced garlic, and freshly grated ginger. Cook everything together for about 5–6 minutes, stirring frequently, until the vegetables soften and become fragrant. The onions should turn slightly translucent and the garlic should smell rich and savory without becoming brown or burnt.

Add the uncooked brown rice directly into the skillet with the vegetables. Stir well so the rice becomes coated in the oil, seasonings, and vegetable mixture. Let it cook for about 1–2 minutes while stirring gently — this helps enhance the flavor and gives the casserole a richer taste once baked.

Slowly pour the chicken broth and coconut milk into the skillet while stirring continuously. Mix everything thoroughly so the rice is evenly distributed throughout the liquid. The coconut milk creates a creamy texture while the broth adds deep savory flavor to the casserole.

Carefully transfer the rice mixture into the prepared casserole dish. Add the fresh spinach and the lightly cooked chicken pieces, then gently stir everything together so the spinach starts to mix evenly throughout the casserole. The spinach will wilt beautifully while baking and blend into the creamy rice mixture.

Sprinkle the parmesan cheese evenly over the top of the casserole. Try to distribute it across the entire surface so every bite gets a little cheesy, golden flavor after baking.

Cover the casserole dish tightly with aluminum foil and place it into the preheated oven. Bake for 45–50 minutes without removing the foil. Keeping the dish covered traps steam inside, which helps the brown rice cook properly and stay tender instead of drying out.

Carefully remove the foil and continue baking for another 10–15 minutes, or until the rice is fully tender and the top becomes lightly golden and slightly crisp around the edges. If the casserole looks too dry at any point, add a small splash of warm broth before continuing to bake.

Remove the casserole from the oven and let it rest for about 10 minutes before serving. This resting time allows the rice to absorb any remaining liquid and helps the casserole set properly, making it easier to scoop and serve. Serve warm with fresh parsley, extra parmesan cheese, or a squeeze of lemon juice if desired.