Broccoli chicken rice hot dish with spinach and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 serving Rice: Basmati Rice (half cup uncooked) (Total 1 Cup)2 cup Broccoli Florets (Schwan's) 16 oz steamable package10.5 oz 57% less sodium 98% fat free cream of mushroom soup (Essential Everyday brand used)2.5 cup Spinach, fresh 1/2 medium (2-1/2" diameter) Onions, raw diced1 tbsp Olive Oil 2 serving Baby Bella Mushrooms 6 oz total or around 5 mushrooms sliced4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 1/2 cup2 cup Campbell's low sodium chicken broth 1 clove Garlic crushed1 cup (8 fl oz) Water, tap 1 tsp Salt Kosher1/2 tsp Pepper, black ground fresh8 oz Chicken (Sam's Club - Rotisserie w/o skin) chopped (226 g)
For rice: Heat in saucepan1/2 tbs olive oil, add 1 cup rice and cook until the rice starts to brown. Add 1 cup water and 1 cup chicken broth bring to a boil, cook for 1 minute. Cover and cook for 2 more minutes. Shut off heat and allow to steam.
Steam broccoli in bag for 4 minutes on high in microwave. Take out and allow to rest on counter.
In frying pan add remaining 1/2 tbs olive oil, diced onions, mushrooms, garlic, and spinach. Sprinkle with salt and pepper. Cook until veggies are soft. Add chopped cooked chicken and stir to combine. Turn off heat.
Heat oven to 350
In 9X13 cake pan stir together rice, chicken veggie mix, steamed broccoli, mushroom canned soup, plain yogurt, and the remaining 1 cup chicken broth. Sprinkle with remaining salt and pepper or to taste. Bake covered with foil for 15-20 minutes until heated through. Makes 8 1-cup servings. Enjoy!
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HALLOWEENJEN.
Steam broccoli in bag for 4 minutes on high in microwave. Take out and allow to rest on counter.
In frying pan add remaining 1/2 tbs olive oil, diced onions, mushrooms, garlic, and spinach. Sprinkle with salt and pepper. Cook until veggies are soft. Add chopped cooked chicken and stir to combine. Turn off heat.
Heat oven to 350
In 9X13 cake pan stir together rice, chicken veggie mix, steamed broccoli, mushroom canned soup, plain yogurt, and the remaining 1 cup chicken broth. Sprinkle with remaining salt and pepper or to taste. Bake covered with foil for 15-20 minutes until heated through. Makes 8 1-cup servings. Enjoy!
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HALLOWEENJEN.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 4.0 g
- Cholesterol: 0.6 mg
- Sodium: 657.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.4 g
- Protein: 9.9 g
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