| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

For a delightful change of pace serve with a tossed salad. Your family and guests will be pleased.

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 3/4-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
1/4 cup converted or instant long-grain rice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

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

Makes 4 servings

Recipe is the property of Nestlé® and Meals.com, used with permission.