Chicken And Rice Florentine Recipe

Ingredients

• 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

How to make Chicken And Rice Florentine

1. THAW creamed spinach in the microwave at MEDIUM (50% power) 6 to minutes; set aside.
2. PREHEAT oven to 350o F.
3. PLACE oven bag in a 13- x 9-inch baking dish.
4. Add flour to bag; twish end, and shake.
5. ADD chicken and next 7 ingredients to bag.
6. Squeeze bag to blend.
7. Arrange ingredients in an even layer.
8. CLOSE bag with nylon tie; cut 6 (½-inch) slits in top of bag.
9. BAKE at 350o F for 30 to 35 minutes or until rice is tender.

Notes