15 Minute Chicken And Rice Florentine Recipes

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CREAM OF CHICKEN AND RICE FLORENTINE



Cream of Chicken and Rice Florentine image

Believe it or not, this is a diabetic-friendly recipe with 300 cal. and 6 grams of fat. Mushrooms and spinach adorn this soup along with chicken breast and a small amount of long-grain rice. The picture of this recipe looks so delicious, I had to post it. Take from the B & G magazine - Diabetes- Eat What You Love!

Provided by DailyInspiration

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 lb boneless skinless chicken breast half
3 medium onions, finely chopped (1 1/2 cups)
1 (8 ounce) package fresh mushrooms, sliced
1 medium carrot, shredded (1/2 cup)
1 tablespoon minced garlic
1/3 cup uncooked long grain rice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 (12 ounce) cans fat-free evaporated milk
2 tablespoons flour
4 cups fresh spinach, packed
2 teaspoons lemon peel, finely shredded
2 tablespoons fresh lemon juice
black pepper

Steps:

  • In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
  • Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
  • In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
  • Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.

Nutrition Facts : Calories 317.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 53, Sodium 269, Carbohydrate 33.2, Fiber 2.5, Sugar 17, Protein 29.7

CHICKEN FLORENTINE RICE CASSEROLE



Chicken Florentine Rice Casserole image

An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!

Provided by CHRIS523

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 25.3 g, Cholesterol 47.4 mg, Fat 18.1 g, Fiber 3.5 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 1040.7 mg, Sugar 1.3 g

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