Cream Of Chicken And Rice Florentine Recipes

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15 MINUTE CHICKEN & RICE FLORENTINE



15 Minute Chicken & Rice Florentine image

The rice in this chicken and rice recipe is cooked in condensed cream of chicken soup with a dash of nutmeg before being mixed with spinach and cheese.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups water
1 can (10-3/4 oz.) condensed cream of chicken soup
1/8 tsp. ground nutmeg
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Swiss Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
  • Add water, soup and nutmeg to skillet; stir. Bring to boil.
  • Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.

Nutrition Facts : Calories 520, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 780 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 1 g, Protein 40 g

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

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