Chicken 'n' Rice Hot Dish Recipe

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Chicken 'n' Rice Hot Dish Recipe

Read Reviews
4.5 2 2
Publisher Photo
“This is one of those lovely, simple dishes that needs only a salad and some bread to make a complete meal,” says Faye Labatt of Minneapolis, Minnesota. “It gets rave reviews whenever I serve it.”
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1/2 cup uncooked instant brown rice
  • 1/4 cup boiling water
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash garlic powder
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 cup fat-free milk
  • 1/4 cup reduced-fat mayonnaise
  • 3 cups cubed cooked chicken breast
  • 1/3 cup shredded Parmesan cheese

Directions

Combine rice and water; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with spinach.
In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender. Yield: 4 servings.
Originally published as Chicken 'n' Rice Hot Dish in Light & Tasty February/March 2007, p30

Nutritional Facts

1-1/2 cups: 325 calories, 13g fat (5g saturated fat), 81mg cholesterol, 659mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

  • 1/2 cup uncooked instant brown rice
  • 1/4 cup boiling water
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash garlic powder
  • 3/4 cup reduced-sodium chicken broth
  • 3/4 cup fat-free milk
  • 1/4 cup reduced-fat mayonnaise
  • 3 cups cubed cooked chicken breast
  • 1/3 cup shredded Parmesan cheese
  1. Combine rice and water; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with spinach.
  2. In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
  4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender. Yield: 4 servings.
Originally published as Chicken 'n' Rice Hot Dish in Light & Tasty February/March 2007, p30

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Reviews forChicken 'n' Rice Hot Dish

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2damncats User ID: 5107055 137388
Reviewed Apr. 11, 2013

"Love the creaminess of the rice. I used fresh spinach because I didn't have frozen. Next time I make this I will use more rice."

MY REVIEW
pianoplyr409 User ID: 2452537 63572
Reviewed Jun. 15, 2009

"Everyone enjoyed it. I had to double the recipe, because I have big family(7 people). Thanks for sharing!"

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