Cream Of Chicken And Rice Florentine Recipe

Name: Cream Of Chicken And Rice Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Cream Of Chicken And Rice Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Chicken And Rice Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions