Nutrition per serving may change if servings are adjusted.
1 teaspoon canola oil
1½ cups chopped onions (3 medium)
1 cup thinly sliced celery (2 stalks)
1 (14.5 ounce) can reduced-sodium chicken broth
1 cup instant brown rice
2 cups chopped cooked chicken breast
4 ounces light semi-soft cheese with garlic and fine herbs
¼ cup water
1 clove garlic, minced
¼ cup snipped fresh basil
1 tablespoon snipped fresh rosemary
⅛ teaspoon salt
Snipped fresh basil (optional)
Snipped fresh rosemary (optional)
In a medium nonstick skillet, heat oil over medium-low heat. Add onions; cook about 15 minutes or until golden brown. Stir in celery; cook about 4 minutes more or until celery is tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed.
Stir in chicken, cheese, the water, and garlic; heat through, stirring occasionally. Stir in the ¼ cup basil, the 1 tablespoon rosemary, and the salt. If desired, sprinkle with additional basil and/or rosemary.