Dinner

Chicken and Rice Florentine is for Dinner.

Chicken and Rice Florentine takes 20 minutes to prepare.

Chicken and Rice Florentine takes 60 minutes to cook.

Chicken and Rice Florentine makes 6 servings.

The ingredients for Chicken and Rice Florentine are:

Extra Virgin Olive Oil, 2 tbsp
*Tyson boneless, skinless chicken breast, 36 oz
Cream of Chicken Soup, 1 can (10.75 oz)
Spinach, frozen, 2 package (10 oz) yields
*White Rice, medium grain, 2 cup
*Chicken Bouillon (1 tsp), 1 serving
Water, tap, 1 cup (8 fl oz)
Canned Tomatoes, 1 can
Garlic powder, 1 tbsp
Onions, raw, 1 cup, chopped

Here is how you make Chicken and Rice Florentine:

Thaw spinach and press and drain excess water from it. Cut chicken breasts into bite-size pieces. Mix together soup, spinach, rice, bouillon, water and tomatoes. Add garlic powder.Preheat oven to 350 degrees Fahrenheit.Heat a 10-inch skillet over medium heat, add olive oil. Saute onions until translucent, add chicken chunks and saute until no longer pink.Add chicken and onions to soup mixture, pour into cooking spray coated 9"x9" pan. Cover tightly with aluminum foil. Bake at 350 for 60 minutes, or until rice is done.Serving Size:?6 servings

The nutritional information for Chicken and Rice Florentine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 417.4

• Total Fat: 14.0 g
• Cholesterol: 101.6 mg
• Sodium: 647.1 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 3.3 g
• Protein: 43.3 g