Chicken and Veggies on Brown Rice

Chicken and Veggies on Brown Rice
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 363.1
  • Total Fat: 4.2 g
  • Cholesterol: 48.6 mg
  • Sodium: 434.1 mg
  • Total Carbs: 53.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 25.4 g

View full nutritional breakdown of Chicken and Veggies on Brown Rice calories by ingredient
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Introduction

Delicious and filling chicken and vegetable topping served over brown rice. Recipe can be modified, to include different vegetables, meats, rice, or seasonings. Delicious and filling chicken and vegetable topping served over brown rice. Recipe can be modified, to include different vegetables, meats, rice, or seasonings.
Number of Servings: 6

Ingredients

    3 cups - Mixed vegetables, raw and/or frozen*
    2 - Chicken breast, no skin or bone
    1 can - Campbell's Broccoli Cheese condensed soup**
    1 cup - Skim milk***
    1 cup - Mushrooms, white, raw, sliced (optional)
    2 cups - Brown rice, whole grain****
    5 cups - Water
    1 tbsp - Flour, white (may need more or less, depending on topping thickness after mixing in all ingredients)

    1 large saucepan or pot
    1 large skillet or medium pot
    1 colander
    1 sharp knife (to cut up raw chicken)
    1 cutting board
    Cooking spoons of your choosing

    *Use any variety of mixed veggies that you prefer.
    **Different condensed soups could be used, such as Cream of Mushroom
    ***Use regular milk, 2% milk, or soy milk - whatever you prefer
    ****Use whatever rice you prefer, such as white or yellow

Directions

1. Boil 4 cups water in large saucepan or pot. Reduce heat to medium and keep water at a low boil. Add vegetables. Move to next step, but keep an eye on your veggies and stir if needed.
2. On cutting board, cut up chicken breast into bite-size pieces. In large skillet or medium pot, cook chicken on low-medium to medium heat until fully cooked. Do not overcook or your chicken will be too dry. Move to next step, but keep an eye on your chicken. It should be cooking at a slow to medium pace. The idea is to cook juicy chicken pieces.
3. I used a rice cooker, but rice can also be cooked on the stove in a small to medium pot. For this recipe, Iíll assume youíre using a cooker. Add in rice and water. Turn on the cooker. If your cooker is like mine, itíll turn off when the rice is finished cooking.
4. Your vegetables should be cooked by now. Go ahead and use a fork to take a test bite to be sure they are cooked to your liking. I like mine a little more soft than some people, so I let it cook longer. Once finished, use colander to strain water from vegetables. Pour vegetables back into large saucepan/pot and place back on stove over low heat.
5. Add condensed soup, mushrooms, and milk to vegetables. Stir. Once your chicken is fully cooked, add it in, too. Stir. If your mixture is still a little too runny, add some flour. You may only want to add 1 tbsp of flour at a time to avoid thickening it up too much. Keep stirring and over low heat until your rice is finished.
6. When rice is finished, spoon some rice on your plate and some vegetable topping to your rice.
7. Enjoy!

Makes at least 6 1-cup servings (0.5 cup vegetable topping, 0.5 cups rice).

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIFER7I884.

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