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Chicken Florentine Rice Casserole


"An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!"
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1 h 30 m servings 369 cals
Original recipe yields 8 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
  5. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
  6. 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.

Nutrition Facts

Per Serving: 369 calories; 18.1 g fat; 25.3 g carbohydrates; 27.8 g protein; 47 mg cholesterol; 1041 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 88
  1. 118 Ratings

Most helpful positive review

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...

Most helpful critical review

Didn't like this dish at all. It sounded great, but the taste was not to my liking. I even tried adding cheese on top. Sorry!

Most helpful
Most positive
Least positive

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...

Great meal - I did make a few changes: Cooked 1 1/2 cups of non-instant brown rice in veggie broth (that's what I had), added a couple handfuls of mozzarella to the mix, added one egg to the co...

This was a fabulous recipe! My family and staff at work loved it. I added white wine when cooking the chicken. I also added some swiss cheese to the casserole before baking. It came out grea...

This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp...

I liked this, and I was very sceptical of the cottage cheese, but it turned out really well. I used chicken broth instead of water in addition to the bullion cubes, so the rice had a good flavo...

This was a great casserole. It was very flavorful and also filling. I didn't have Parmesan cheese, so I sprinkled it with feta during the last 15 minutes of baking. Yum! By the way, it would...

I love florentines, but they are usually so high fat that I don't make. This has less than HALF THE FAT of most (see "Chicken Florentine Casserole" on this site)and more fiber. I will be making ...

This is a really simple, good recipe that can be altered to taste, which is something I really like. I didn't have enough spinach the first time, so I used half spinach and half broccoli. I also...

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 spin...