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Chicken Florentine Rice Casserole
Chicken Florentine Rice Casserole
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Flavorful herb-infused chicken, rice, and spinach casserole – a delicious and simple meal!
Ingredients:
  • 3 cups water
  • 4 cubes chicken bouillon
  • 2 cups instant brown rice
  • 2 tablespoons cornstarch
  • 0.25 cup olive oil
  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried marjoram
  • 1 medium onion, chopped
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 2 cups cottage cheese
  • salt and pepper to taste
  • 0.5 cup Parmesan cheese
  • 0.25 cup margarine
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Boil 2 cups of water and chicken bouillon in a saucepan. Add rice, then set aside. In a small bowl, combine cornstarch with the remaining water.
  • In a medium skillet over medium heat, warm olive oil. Add chicken, thyme, sage, basil, parsley, and marjoram. Cook until chicken is cooked through. Drain and cut into cubes.
  • Cook the onion in the skillet until browned and tender, stirring occasionally, for about 5 minutes.
  • Combine the rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese in a large bowl until fully mixed.
  • Pour the mixture into a medium baking dish and season with salt and pepper. Sprinkle Parmesan cheese on top and dot with margarine. Bake covered in a preheated oven for 45 minutes. Uncover and bake for an additional 15 minutes until lightly browned on top.

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