CHICKEN -RICE FLORENTINE

Chicken -Rice Florentine image

Provided by Ck2plz

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Previous Next

4 slices bacon
6 chicken breast halves, cut into one inch pieces
1 medium onion, chopped
3/4 cup water
1/2 teaspoon salt
1 (10 1/2 ounce) can chicken broth, undiluted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) can sliced water chestnuts, drained
2 cups instant rice, uncooked
1/2 cup parmesan cheese, grated

Steps:

Cook bacon in a lage skillet until crisp; drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon, and set aside.
Add chicken and onion to reserved drippings; cook over medium heat, stirring constantly, until chicken is done.
Add 3/4 cup water and next 4 ingredients.
Bring to a boil; stir in rice. Cover and remove from heat, and let stand 5 minutes or until liquid is absorbed and rice is tender.
Stir in bacon and cheese.

Nutrition Facts : Calories 353.9, Fat 12.4, SaturatedFat 4.3, Cholesterol 57.4, Sodium 617.5, Carbohydrate 35, Fiber 3.2, Sugar 2.3, Protein 24.8