This chicken, spinach, and rice casserole is an excellent and easy dish that I actually came up with one night when I was broke. These ingredients were what I had. I even surprised myself!
Ingredients
- water: 3 cups
- cubes chicken bouillon: 4 piece
- instant brown rice: 2 cups
- cornstarch: 2 Tbsp
- olive oil: 0.25 cup
- boneless, skinless chicken breast halves: 4 piece
- thyme: 1 tsp (dried)
- sage: 1 tsp (dried)
- basil: 2 tsp (dried)
- parsley: 1 tsp (dried)
- marjoram: 1 tsp (dried)
- medium onion: 1 piece (chopped)
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- cottage cheese: 2 cups
- salt and pepper: (to taste)
- Parmesan cheese: 0.5 cup
- margarine: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
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In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
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Transfer 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.
