Chicken 'n' Rice Hot Dish |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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âThis is one of those lovely, simple dishes that needs only a salad and some bread to make a complete meal,â says Faye Labatt of Minneapolis, Minnesota. âIt gets rave reviews whenever I serve it.â Ingredients:
1/2 cup uncooked instant brown rice |
1/4 cup boiling water |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 tablespoon butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
dash pepper |
dash garlic powder |
3/4 cup reduced-sodium chicken broth |
3/4 cup fat-free milk |
1/4 cup reduced-fat mayonnaise |
3 cups cubed cooked chicken breast |
1/3 cup shredded parmesan cheese |
Directions:
1. Combine rice and water; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with spinach.
2. In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender. Yield: 4 servings.
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