Cream of Chicken and Rice Florentine

Cream of Chicken and Rice Florentine

1 Review
From: Diabetic Living Magazine

This easy one-pot comfort-food dinner is made with fresh and healthy ingredients.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 1½ cups finely chopped onions (about 3 medium onions)
  • 1 (8 ounce) package fresh mushrooms, sliced
  • ½ cup shredded carrot (1 medium)
  • 1 tablespoon bottled minced garlic
  • ⅓ cup long-grain rice, uncooked
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1 cup water
  • ¼ teaspoon ground nutmeg
  • 2 (12 fluid ounce) cans fat-free evaporated milk
  • 2 tablespoons all-purpose flour
  • 4 cups packed fresh spinach
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice


  • Prep

  • Ready In

  1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
  2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg, and ½ teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
  3. In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
  4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 300 calories; 6 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 30 g protein; 116 mcg folate; 48 mg cholesterol; 16 g sugars; 4,039 IU vitamin A; 16 mg vitamin C; 380 mg calcium; 2 mg iron; 365 mg sodium; 923 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Calcium (38% dv), Folate (29% dv), Vitamin C (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetables, 1½ starch, 3½ lean meat

Reviews 1

December 07, 2017
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By: terridigby
If I make it again, I will probably cut back on the onion and add more rice. Using Regular or Low Fat Evaporated Milk would probably make it creamier than the Fat Free did.
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