Best Cream Of Chicken And Rice Florentine Recipes
15 MINUTE CHICKEN & RICE FLORENTINE
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
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
CHICKEN FLORENTINE RICE CASSEROLE
An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!
Provided by CHRIS523
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
- Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
- Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
- In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
- Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 25.3 g, Cholesterol 47.4 mg, Fat 18.1 g, Fiber 3.5 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 1040.7 mg, Sugar 1.3 g
CREAM OF CHICKEN AND RICE FLORENTINE
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
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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