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Chicken Florentine Rice Bake

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner
Chicken Florentine Rice Bake
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
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To begin preparing the dish, bring 2 cups of water to a boil in a medium-sized saucepan. Add chicken bouillon and stir until it's fully incorporated. Next, add uncooked rice to the saucepan and remove it from the heat source.
3
To prevent lumps, mix 2 tablespoons of cornstarch with a small amount of water in a separate bowl.
4
Heat some olive oil in a medium-sized skillet over medium heat. Add diced chicken along with thyme, sage, basil, parsley, and marjoram. Cook the chicken until it's no longer pink and the juices run clear.
5
Drain excess water from the cooked chicken, then cube it into smaller pieces. Add sliced onions to the skillet and cook for 5 minutes or until they're browned and tender.
6
In a large mixing bowl, combine cooked rice, cornstarch mixture, chicken, onions, spinach, and cottage cheese. Make sure everything is well combined.
7
Transfer the mixture to a medium-sized baking dish and season with salt and pepper. Top it off with Parmesan cheese, then dot the top with margarine.
8
Bake the dish covered for 45 minutes in the preheated oven. Remove the cover and continue baking for an additional 15 minutes, or until the surface is lightly browned.