Chicken Florentine Rice Casserole

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.