Chicken Florentine Rice Casserole Recipe

I thought this was a very good base recipe but I did make some changes. Before I say what I changed I first want to say: thank you, Christopher, for sharing a very good recipe using chicken and brown rice. (1) Used 2-1/2 cups chicken broth instead of 2 cups water/bouillon; (2) I used regular rice, not instant, so cooked it in the chicken broth on the stovetop for about 20 mins (3) I added salt and black pepper to the chicken when I cooked it (4) I don't use margarine so did not put it on top. While the taste was great, neither I nor my family thought it looked very good and none of us would have tried it we saw it at a potluck. I will definitely make this again but will add about a cup of coarsely chopped canned tomatoes for a more appetizing appearance and sprinkle 1/2 ounce of grated cheddar on top of each serving just before I put it on the table, also for appearance sake. If you like rice, chicken, and spinach, try this. Honestly, I wasn't sure how the cottage cheese would be in it but the consistency was very, very good. Thanks again, Christopher!

This was a good, healthier casserole option. I did a couple things differently based on the things I had. I used regular brown rice and cooked it according to the package. I also used fresh spinach instead of frozen, which I stirred into the hot rice. I had cooked chopped chicken so I added that and seasoned the whole thing with italian seasoning and black pepper. Also, I sauteed garlic with the onion and skipped the margarine altogether. Thanks so much for sharing- I will make again!

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!

This is excellent. I couldn't follow it to a T as I 'didn't have or had only' - but this recipe itself rocks. And I know it stands on it's own. For me tonight, I used fresh: thyme, flat leaf parsley, cilantro and dill. I omitted the sage and marjoram. Instead of one cup of tap water for the cornstarch I used the water that came off of the cooked chicken and it was nearly a full cup. I added the cornstarch to a small amount of cold water before adding it to the broth. I also used regular brown rice in my rice cooker according to machine instructions. I know it's going to taste even yummier tomorrow...if there's any left! Thank you, Chris!

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 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. 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!

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 used cream cheese instead of cottage cheese, which worked great. I only put in half of what the recipe called for. Also, I drizzled the olive oil and herbs on the chicken then baked them instead of pan cooking. I skipped the margarine and it was still very rich and flavorfu. Thanks for the great recipe, Chriss523. My husband loved it too. I'll make it again for sure.

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.

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.

These flavors are nice. I wouldn't use cottage cheese, rather ricotta. And probably white rice rather than brown.

My kids asked for seconds!

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.

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%.