Description
An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!
Ingredients
- 3 cups water
- 4 cubes chicken bouillon
- 2 cups instant brown rice
- 2 tablespoons cornstarch
- ¼ 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
- ½ cup Parmesan cheese
- ¼ cup margarine
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Stir onion into the skillet
- and cook 5 minutes
- or until browned and tender.
- In a large bowl
- thoroughly mix rice
- cornstarch mixture
- chicken
- onion
- spinach
- and cottage cheese.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8