I’m constantly dealing with a ton of pumpkin after Thanksgiving. In most cases, I puree and can it. To help you use the extra, here is a simple recipe! Serve with fresh bread and a dollop of sour cream on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
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 the 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 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.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1041 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Flavors were great. Aimed for lower carb content. Added orange bell pepper, garlic & sauteed them with the onion then the spices. Added about 4c cooked lo carb orzo(sub for rice).Cooked the chicken in 2c broth then cooled & shredded.Reserved the broth, adding cream and lemon juice.Chopped 8-10c fresh spinach & added to veg/orzo/chicken mix along with parmesan cheese and reserved broth/cream/lemon juice thickened with xanthan gum powder. Sprinkled Parmesan on top.Baked 45 min covered then 15 uncovered.Will do 30m/30m next time as sauce was a little thin. Served with roasted beets with toasted walnuts, goat cheese & balsamic glaze.
This recipe started out great while making the chicken. Smelled so good when cooking. The problem was the instant brown rice. It overpowered the entire casserole , eliminated any moisture or juice, and left it flavorless. I would use white rice or pasta next time and try more cheese in the middle. It was so much prep work for so little flavor.
We used leftover rice and chicken for a quick supper! Yummy
This was wonderful. I didn’t use the cornstarch and topped it with crumbled feta cheese were the only changes. Excellent flavors!
Turned out great! Very flavorful with all the spices. I used fresh, then steamed spinach. Cooked the rice first (because I didn’t read that I shouldn’t have) which was just fine.
Very good recipe. I used fresh spinach and cooked it before adding. Added some cherry tomatoes and a clove or two of garlic in with the onion, and added about 1/4 a cup of sour cream in with the cottage cheese. Topped with a few slices of Roma tomatoes, bread crumbs and a little more parm cheese than called for. Will make again for sure!
This was delicious! I made some changes based on what I had on hand, but nothing that would have changed the flavor from the original. I didn’t have instant rice so I used jasmine. I used chicken broth instead of bouillon and pre-cooked the rice. I didn’t have frozen spinach so I used fresh. I left out the cornstarch completely because I just forgot. I will definitely make this yummy comfort food again. If I make it for guests, the only thing I would change would be to put the cottage cheese into a blender first so that the curds wouldn’t be visible since some people think they don’t like cottage cheese!
I have made this recipe a few times. My family, prefers it made with broccoli instead of spinach. Both work very well. My family requests this recipe often, especially my hubby when he is balancing his protein and carbs. We all really like this dish!
This was a really yummy receipt.
I made a lot of changes, so I’m rating what I think this would have been had I followed it 100%.
Overall it was a good dish. Held together well and wasn’t soupy. I used more chicken and the recipe amount for the spinach. Next time I would use less spinach. The flavor was rather bland to be totally honest… we ended up adding a little salsa as we ate it and it was SO good, next time I’ll add the salsa before it gets baked.
I made it pretty much as is, only using leftover white rice, leftover chicken and leftover spinach. We thought it was very good. It looked the same as the picture. Only I toasted mine a little more on top.
This worked for me! Great recipe. I’ll make this again and again. Thank you so much for sharing!
I’ve made this a few times. I think it’s a good base recipe that easy to modify and play around with. I always make it with freshly wilted fresh spinach. I usually don’t have all the species on hand, so I use what I have and add others until it smells good. I really like this recipe with green chile salt. One change I always make is cubbing the chicken (or turkey — this is really good with turkey) before cooking. You get more spice in the dish cooking it this way. I also swap the cup of water and cornstarch for an egg (as another reviewer suggested). I never put the butter on top with the cheese. I’ve also used different cheeses to top it (because Himself likes to snack on parmesan…) and most are pretty good.
kinda bland, but good
This was SO YUMMY. I cut a few minutes off the time by using rotisserie chicken instead of fresh. I sauté the onion in the oil and added all the spices. Then I put the shredded chicken in the skillet to flavor it. Instead of Parmesan I used Romano and I subbed fresh spinach for the frozen. This was super tasty.
Very good recipe–but of course, I modified it. I had no marjoram so that got left out. I added about an inch of tube garlic. So I wouldn’t lose all that spice when draining the chicken, I put about half the spice on the onions. I also made sure to really squeeze out the spinach. I added a cup of pizza cheese. Since it was not at all liquid, I left out the cornstarch. I also roasted a large red bell pepper and chopped it into 1/2 inch pieces and added that. Instead of instant brown rice , I cooked one cup of Bob’s Red Mill Brown and Wild Rice and didn’t use the chicken broth. I took it to a potluck and three people asked for the recipe.
This was wonderful. I did have to tweak it a little. I added 1/2 C of sour cream as I was short on Cottage Cheese. I only used one package of spinach and that was plenty. The recipe is accurate as to preparation time, cooking time, and servings.
Like most people on this site I can
I substituted fat free Greek yogurt for the cottage cheese, and used two chicken breasts, 1/8 cup oil, no corn starch and left out the rice. I wanted it to also be low carb. It was great. I think I might add a 1/4 cup white wine to it next time for some additional flavors. I also baked it for three hours on low heat. Wow, it was great.
I don’t know where I went wrong, but this was pretty bland. I followed the recipe. . . Too much rice! Next time, (if there is a next time), I’ll add more parmesan cheese and throw in some mozzarella.