Chicken Florentine Rice Casserole Recipe

Name: Chicken Florentine Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups water, 4 cubes chicken bouillon, 2 cups instant brown rice, 2 tablespoons cornstarch, and more.

Yes, Chicken Florentine Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Florentine Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions