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Casseroles make the perfect dinner for busy families.
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| Total time to cook: |
50 minutes |
| Serves: |
8 |
| Category: |
Casserole, chicken recipe |
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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 tsp dried thyme
- 1 tsp dried sage
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried marjoram
- 1 medium onion, chopped
- 2 (10 ounce) packages frozen chopped spinach
- 2 cups cottage cheese
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1/4 cup margarine
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Step Wise Instructions:Crust
- 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.
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Related Recipes: |
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Squash Corn Casserole |
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Rice & Salmon Casserole |
