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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.2
  • Total Fat: 12.2 g
  • Cholesterol: 59.9 mg
  • Sodium: 670.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 27.8 g

View full nutritional breakdown of Chichen and Rice Florentine calories by ingredient
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Chichen and Rice Florentine

Submitted by: REAH_EVANIER

Introduction

I was shocked when I couldn't find this recipe in the database here. This casserole type dish is a delicious complete meal that my family has been eating for as long as I can remember. In truth I'm not even sure where we got it in the first place. I hope you enjoy making and eating it. Bon Appetite! I was shocked when I couldn't find this recipe in the database here. This casserole type dish is a delicious complete meal that my family has been eating for as long as I can remember. In truth I'm not even sure where we got it in the first place. I hope you enjoy making and eating it. Bon Appetite!
Number of Servings: 4

Ingredients

    10 oz Can Campbell's Healthy Request Cream of Mushroom Soup (unprepared)
    10 oz Can of Water
    7 oz Canned Mushrooms in Water (or 1/2 cup fresh mushrooms sliced)
    14 oz Canned Chicken (or 14 oz Precooked chicken cut into cubes or shredded)
    1 Cup Rice (uncooked)(white rice can be used but isn't as filling)
    5 oz Raw Fresh Spinach

    You will also need

    A Stove
    A Deep dish 10 inch Skillet or Frying Pan
    A Lid for the Skillet or Frying Pan
    A Whisk
    A Mixing Spoon
    A Timer

Tips

I'm not sure if it will work but I think this dish can be made vegetarian by removing the chicken and doubling the spinach.


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Directions

1. Pour the mushroom soup and the can of water into the pan and whisk together thoroughly.

2. Dump in the chicken, break it up and mix it in.

3. Add the mushrooms and mix them in.

4. Mix in the rice

5. If the pan is not already on the stove put it there and heat on high, stirring constantly, until it comes to a boil. Keep stirring

6. Once the mixture has come to a boil you can start adding the spinach which you should have at hand.

Important do not add the spinach all at once it will be too difficult to mix in.

Instead add it one handful at a time. Stir each handful until it has wilted down before adding the next. Repeat until all the spinach is in.

7. Cover and reduce heat to medium-low or medium

8. Let cook for 30 minutes to an hour (stirring occasionally - but not too often - so that it doesn't burn and so that the spinach stays mixed in as it likes to rise to the top).

9. Remove from heat and let sit for five minutes.

10. Serve and enjoy.

Serving Size: makes 8

Number of Servings: 4

Recipe submitted by SparkPeople user REAHEVANIER.






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