Chicken and Rice Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. Canola oil 4 small boneless skinless chicken breasts 2 cups water 1 can (10-3/4 ounces) condensed cream of chicken soup 1/8 tsp. ground nutmeg (optional) 2 cups MINUTE Brown Rice, uncooked 1-1/2 cups chopped fresh spinach* 1 cup shredded Parmesan cheese** * Or substitute 1 pkg. (10 ounces) frozen chopped spinach, thawed, well drained or 1 can (13-1/2 ounces) chopped spinach, well drained. ** Or substitute 1 cup shredded Swiss cheese or shredded Cheddar cheese.
HEAT oil in large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.
ADD water, soup and nutmeg, if desired, to skillet; stir. Bring to a boil.
STIR in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 10 minutes. Let stand 5 minutes.
ADD water, soup and nutmeg, if desired, to skillet; stir. Bring to a boil.
STIR in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 10 minutes. Let stand 5 minutes.
Nutritional Info Amount Per Serving
- Calories: 287.5
- Total Fat: 8.5 g
- Cholesterol: 48.5 mg
- Sodium: 570.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.3 g
- Protein: 23.5 g
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