Chicken And Rice Florentine Recipes

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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



Chicken Florentine Rice Casserole image

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

3 cups water
4 cubes chicken bouillon
2 cups instant brown rice
2 tablespoons cornstarch
¼ cup olive oil
4 boneless, skinless chicken breast halves
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese
salt and pepper to taste
½ cup Parmesan cheese
¼ cup margarine

FLORENTINE RICE

Our Test Kitchen assembled this easy dish with leftover rice. The spinach, red peppers, cheese and pine nuts make it a vibrant accompaniment to any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10



Florentine Rice image

Steps:

  • In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

Nutrition Facts :

1/3 cup chopped sweet red pepper
1 teaspoon butter
2 cups loosely packed fresh baby spinach
2 tablespoons chopped green onion
1 garlic clove, minced
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon white pepper
1 cup cooked long grain rice
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted

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



Cream of Chicken and Rice Florentine image

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

2 tablespoons olive oil
1 lb boneless skinless chicken breast half
3 medium onions, finely chopped (1 1/2 cups)
1 (8 ounce) package fresh mushrooms, sliced
1 medium carrot, shredded (1/2 cup)
1 tablespoon minced garlic
1/3 cup uncooked long grain rice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 (12 ounce) cans fat-free evaporated milk
2 tablespoons flour
4 cups fresh spinach, packed
2 teaspoons lemon peel, finely shredded
2 tablespoons fresh lemon juice
black pepper

CHICKEN -RICE FLORENTINE

Make and share this Chicken -Rice Florentine recipe from Food.com.

Provided by Ck2plz

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10



Chicken -Rice Florentine image

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

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

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



15 Minute Chicken & Rice Florentine image

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

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups water
1 can (10-3/4 oz.) condensed cream of chicken soup
1/8 tsp. ground nutmeg
2 cups instant white rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Swiss Cheese

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