Chicken Florentine Rice Casserole
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
Water2 tbsps
Cornstarch1 cup
Olive Oil1 tsp
Dried Thyme1 tsp
Dried Sage2 tsps
Dried Basil1 tsp
Dried Parsley1 tsp
Marjoram (dried)1 medium
Onion (chopped)2 cups
Cottage Cheese1
Salt1 cup
Parmesan Cheese1 cup
MargarineDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a medium saucepan, boil 2 cups water and chicken bouillon
3
Stir in rice
4
Remove from heat, and set aside
5
In a small bowl, mix cornstarch with remaining water
6
Heat olive oil in a medium skillet over medium heat
7
Place chicken in skillet with thyme, sage, basil, parsley, and marjoram
8
Cook until chicken is no longer pink and juices run clear
9
Drain and cube
10
Stir onion into the skillet, and cook 5 minutes, or until browned and tender
11
In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese
12
Transfer the mixture to a medium baking dish
13
Season with salt and pepper
14
Top with Parmesan cheese, and dot with margarine
15
Bake, covered, 45 minutes in the preheated oven
16
Remove cover, and continue baking 15 minutes, until surface is lightly browned