Healthy Postpartum Meal Prep: Chicken, Spinach, and Rice Casserole
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Chicken, Spinach and Rice Casserole
Ingredients

- 2 lbs chicken thighs, diced
- 1 cup uncooked rice
- 2 cups of chicken broth, 1 3/4 cups for rice and 1/4 cup to blend with cottage cheese
- 1 onion, diced
- 5 cloves garlic, minced
- 4 cups spinach
- 1/2 cup cherry tomatoes, quartered
- 1 cup cottage cheese
- 1/2 cup Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Directions
- Preheat oven to 350 degrees.
- Add 1 cup uncooked rice to 1 3/4 cups of chicken broth and bring to a boil, set heat to low and cover, cook for 15 minutes (follow instructions on whatever bag of rice you are using).
- Brown chicken thighs and onion until mostly cooked in greased cast iron skillet.

- Add garlic and dry seasonings to pan, saute for an additional minute. Remove from pan and pour into greased 8x8 inch baking dish.
- Add spinach to cast iron pan and cook on medium until wilted.

- Add tomatoes and saute for an additional two minutes. Remove from pan and pour into baking dish.
- Add rice to baking dish.
- Blend cottage cheese with 2 tbsp chicken broth until smooth then pour over mixture in baking dish.
- Mix everything together thoroughly and smooth top. Sprinkle Parmesan cheese on top.
- Bake 350 for 20 minutes until cheese is melted and browning.

- Allow 15 minutes to cool.
- Enjoy!