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Chicken >> Chicken And Rice Florentine
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Chicken >> Chicken And Rice Florentine


1 Oven Bag, (large Size, 14 X 20-inch) 1 Tablespoon All-purpose Flour 3 Skinned And Boned Chicken Breast Halves, Cut Into 1-inch Pieces 1 (10 ¾-ounce) Can Condensed Cream Of Chicken 1 Cup Water 1 (9-ounce) Package Stouffer’s® Creamed Spinach 1 (8-ounce) Can Sliced Water Chestnuts, Drained And Chopped ¼ Cup Converted Or Instant Long-grain Rice ½ Teaspoon Salt ½ Teaspoon Freshly Ground Pepper
Thaw Creamed Spinach In The Microwave At Medium (50% Power) 6 To Minutes; Set Aside.
Preheat Oven To 350o F.
Place Oven Bag In A 13- X 9-inch Baking Dish.
Add Flour To Bag; Twish End, And Shake.
Add Chicken And Next 7 Ingredients To Bag.
Squeeze Bag To Blend.
Arrange Ingredients In An Even Layer.
Close Bag With Nylon Tie; Cut 6 (½-inch) Slits In Top Of Bag.
Bake At 350o F For 30 To 35 Minutes Or Until Rice Is Tender.

Makes 4 Servings You can serve with your family and friends.
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