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Chicken Florentine Rice Casserole

Chicken Florentine Rice Casserole

Cost $12, save $8

Source: Recommended by CookPal

  • 80 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Rice and Broth

    • 💧 3 cups water
    • 4 cubes chicken bouillon
    • 🍚 2 cups instant brown rice

  • Thickening Agent

    • 2 tablespoons cornstarch

  • Oil

    • 1/4 cup olive oil

  • Chicken and Seasoning

    • 🍗 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

  • Vegetables and Cheese

    • 🧅 1 medium onion, chopped
    • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
    • 🧀 2 cups cottage cheese
    • 🧂 Salt and pepper to taste
    • 🧀 1/2 cup Parmesan cheese
    • 1/4 cup margarine

STEPS

1

Preheat the oven to 350°F (175°C).

2

In a medium saucepan, boil 2 cups of water with chicken bouillon. Stir in rice, remove from heat, and set aside.

3

Mix cornstarch with the remaining 1 cup water in a small bowl.

4

Heat olive oil in a medium skillet over medium heat. Cook chicken with thyme, sage, basil, parsley, and marjoram until no longer pink and juices run clear. Drain and cube.

5

Stir onion into the same skillet and cook for 5 minutes, or until browned and tender.

6

In a large bowl, thoroughly mix the rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.

7

Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese and dot with margarine.

8

Bake covered for 45 minutes in the preheated oven.

9

Remove the cover and continue baking for 15 minutes, until the surface is lightly browned.

NUTRIENTS

Per 1 serving

🔥

370

Calories

  • 28
    Protein
  • 25
    Carbs
  • 18
    Fats

💡 Use fresh spinach instead of frozen for a fresher taste.For a creamier texture, blend cottage cheese before mixing.Serve with a side salad for a complete meal.