Chicken Florentine Rice Casserole

SUBMITTED BY: CHRIS523 PHOTO BY: SPARKLE33

"An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

3 cups water
4 cubes chicken bouillon
2 cups instant brown rice
2 tablespoons cornstarch
1/4 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
1/2 cup Parmesan cheese
1/4 cup margarine

READ REVIEWS (34)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
Transfer the 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.

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REVIEWS

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Reviewed on Jan. 23, 2004 by CHINA4508

This was a fabulous recipe! My family and staff at work loved it. I added white wine when cooking the chicken. I also added some swiss cheese to the casserole before baking. It came out great. When reheating the next day, I added a little more wine to make sure it didn't dry out.

6 users found this review helpful

Reviewed on Jul. 19, 2006 by Year Old Mrs.

I thought this was a very good base recipe but I did make some changes. Before I say what I changed I first want to say: thank you, Christopher, for sharing a very good recipe using chicken and brown rice. (1) Used 2-1/2 cups chicken broth instead of 2 cups water/bouillon; (2) I used regular rice, not instant, so cooked it in the chicken broth on the stovetop for about 20 mins (3) I added salt and black pepper to the chicken when I cooked it (4) I don't use margarine so did not put it on top. While the taste was great, neither I nor my family thought it looked very good and none of us would have tried it we saw it at a potluck. I will definitely make this again but will add about a cup of coarsely chopped canned tomatoes for a more appetizing appearance and sprinkle 1/2 ounce of grated cheddar on top of each serving just before I put it on the table, also for appearance sake. If you like rice, chicken, and spinach, try this. Honestly, I wasn't sure how the cottage cheese would be in it but the consistency was very, very good. Thanks again, Christopher!

5 users found this review helpful

Reviewed on Oct. 14, 2003 by Heather K.

This was a great casserole. It was very flavorful and also filling. I didn't have Parmesan cheese, so I sprinkled it with feta during the last 15 minutes of baking. Yum! By the way, it would be really easy to substitute mushrooms for the chicken and have a vegetarian dinner.

5 users found this review helpful

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