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Post by Chrisnstar on Mar 7, 2006 13:29:58 GMT -5
Creamy Rice, Chicken & Spinach Dinner
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-1/2 cups each
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 lb. boneless skinless chicken breasts, cut into thick strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1 pkg. (8 oz.) baby or torn spinach leaves (8 cups packed leaves)
1 medium tomato, chopped (about 1 cup)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
HEAT dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
STIR Neufchatel cheese into rice mixture until melted. Add spinach (skillet will be full); cover. Cook 1 min. or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.
REMOVE from heat; let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.
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Post by TandB on Mar 7, 2006 15:42:07 GMT -5
That does sound good. I may have to print that out and try it.
I wonder if you could use beef instead of chicken.
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Post by TandB on Mar 14, 2006 9:44:02 GMT -5
I did use beef last night.
It was good. The BF had two helpings.
I cooked it a little longer than the 3 mins after adding the meat, just because beef takes a little longer to cook.
I used tenderized beef round steak. It was pretty lean. I trimmed the extra fat off.
I am also going to use more rice next time. I love rice and didn't seem like it was enough.
It was very good though.
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Post by Chrisnstar on Mar 14, 2006 21:30:47 GMT -5
Thanks! i wonder if it would be good with tuna?
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Post by TandB on Mar 15, 2006 8:45:05 GMT -5
Maybe fresh tuna. I can't seem to wrap my tongue around canned tuna for it. I think it would be too strong of a flavor.
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Post by Mary Ann on Mar 21, 2006 20:31:19 GMT -5
You guys gave me the inspiration to make something sort of similar. It goes like this: 1 can Cream of Mushroom soup (I use the one that's lower sodium) 1 eight oz pkg cream cheese 8 oz noodles 1 foil pkg salmon 1/4 c. chopped fire roasted red peppers (the sweet kind in a jar; pimientos will do) half a cup to a cup of grated cheddar Cook the noodles in a saucepan and drain. While the noodles sit in the strainer, throw the soup in the pot, and throw in the brick of cream cheese. Melt the cream cheese and put in the salmon, and crumble it up. Throw the noodles back in. Grease a deeper 8x8 dish, dump in the noodle mixture. Top with grated cheese and bake at 350 for half an hour or so to heat through. It turned out really tasty, and I'm not normally one for these sorts of casseroles. I told Heather what I was making and she said it sounded like some sort of Methodist Hot Dish. So that's what we're calling it.  |
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Post by ExLibris on Mar 21, 2006 20:56:13 GMT -5
Heehee! Yah, I wanna take it to a potluck, don'cha know. What's the foil packaged salmon? What brand & variety, & where do I find such a thing (as in canned fish aisle, meat aisle, etc)? |
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Post by Chrisnstar on Mar 21, 2006 22:51:25 GMT -5
mmm, that does sound good Mary Ann!
Or it could be northern wisconsin "hot dish." EVERYTHING is made with cream of mushrooms soup, LOL. Garrison Keillor once talking about Lake Woebegone, told about semi loads of cream of mushroom soup going to the town.
chris
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Post by Mary Ann on Mar 22, 2006 7:22:25 GMT -5
LOL! Yes, she also mentioned Garrison Keillor. Funny you would too, but I guess if you live anywhere in the midwest, you understand these sorts of comfort foods. Chickie, it's in the aisle with the tuna, in a flat foil packet. It's like canned, but no draining and no can. I think it was by StarKist, but I don't remember. Shore was good!  |
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Post by Chrisnstar on Mar 22, 2006 23:08:39 GMT -5
Oh, I always buy the tuna in the packages now. It's light years better than the canned stuff! Now you can also get tuna filets in foil packages!
chris
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Post by qhaddict1 on Mar 24, 2006 11:48:54 GMT -5
Mm, sounds good to me, but DH won't eat spinach so I guess I'll have to cut the recipe to single-size servings!
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Post by Chrisnstar on Mar 25, 2006 1:15:25 GMT -5
Just make a batch and freeze serving size portions! i wonder if you could substitute some kind of veggie he likes.
chris
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Post by Sheryl on Apr 10, 2006 21:44:22 GMT -5
Interesting. My mom was the cream of mushroom, cream of celery recipe queen. She was from Montana, but her parents hailed from Minnesota.... I guess that's the cream of soup recipe capital then!
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