Chicken Florentine Rice Casserole

Chicken Florentine Rice Casserole

82
CHRIS523 0

"An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
  5. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
  6. 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.

Reviews

82
  1. 112 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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!

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...

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 co...

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 grea...

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...

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 flavo...

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...

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 is a really simple, good recipe that can be altered to taste, which is something I really like. I didn't have enough spinach the first time, so I used half spinach and half broccoli. I also...

This was a good, healthier casserole option. I did a couple things differently based on the things I had. I used regular brown rice and cooked it according to the package. I also used fresh spin...