Recipe Image

Cream of Chicken and Rice Florentine

  • 25 m
  • 1 h 5 m
Diabetic Living Magazine
“This easy one-pot comfort-food dinner is made with fresh and healthy ingredients.”


    • 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


  • 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.
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