15-Minute Chicken and Rice Florentine


  • 1 tablespoon oil
  • 4 small boneless skinless chicken breast halves
  • 2 cups water
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/8 tablespoon ground nutmeg (optional)
  • 2 cups Minute® Brown Rice, uncooked
  • 1 (10 ounce) package frozen chopped spinach, thawed, well drained
  • + 1 more ingredients
    • 1 cup shredded Parmesan cheese

1. Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. 2. Add water, soup and nutmeg to skillet; stir. Bring to boil. 3. Bring to boil. Stir in rice, spinach and cheese. Top with chicken; ...

View full recipe at SpringPad


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