"An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!" — CHRIS523
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instant brown rice
boneless, skinless chicken breast halves
medium onion, chopped
2 (10 ounce) packages
frozen chopped spinach, thawed and drained
salt and pepper to taste
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!
Didn't like this dish at all. It sounded great, but the taste was not to my liking. I even tried adding cheese on top. Sorry!
Great meal - I did make a few changes: Cooked 1 1/2 cups of non-instant brown rice in veggie broth (that's what I had), added a couple handfuls of mozzarella to the mix, added one egg to the cottage cheese, and left out the cornstarch (didn't think it was really needed). I also diced my chicken before cooking it for ease. Lastly, I topped the dish with thick slices of tomatoes + parmesan for the last 20+ min of cooking. It was great - definitely a keeper. And it's ultra-amazing if you add Cholula Hot Sauce once it's served (if spicy is your thing).
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.
This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.
I liked this, and I was very sceptical of the cottage cheese, but it turned out really well. I used chicken broth instead of water in addition to the bullion cubes, so the rice had a good flavor. Next time I will substitute brocolli for the spinich, and add some crushed crutons to the top in the last 15 minutes or so. I lvoe the way the chicken turned out cooked with all those spices, and even made a couple of plain chicken breasts for later in the week with the same spices.
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.
I love florentines, but they are usually so high fat that I don't make. This has less than HALF THE FAT of most (see "Chicken Florentine Casserole" on this site)and more fiber. I will be making this one often. I made exactly as written, and family enjoyed the flavor and didn't even suspect there was cottage cheese (I used lowfat) in it. Thank you Chris523, for sharing this lowfat, high protein, and some-healthy-fiber, terrific recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Florentine Rice Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 369
** Calories from Fat: 163
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