Chicken Florentine Rice Casserole

This chicken, rice, and spinach casserole is packed with thyme, sage, basil, parsley, and marjoram — lots of flavor. It is an excellent and easy dish!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 370 Calories

Ingredients

• 2 tablespoons cornstarch
• 2 cups cottage cheese
• 3 cups water
• salt and pepper to taste
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 4 cubes chicken bouillon
• 2 teaspoons dried basil
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 medium onion, chopped
• 4 boneless, skinless chicken breast halves
• 1 teaspoon dried sage
• 2 cups instant brown rice
• 0.25 cup olive oil
• 0.25 cup margarine
• 0.5 cup Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.

Step 3

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

Step 4

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

Step 5

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

Step 6

Transfer mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.