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Chicken & Spinach Rice Recipe
|Frozen chopped spinach||10 Ounce (1 Package)|
|Butter/Margarine||3 Tablespoon, divided|
|Chicken flavored rice and vermicelli mix||8 Ounce (1 Package, Reserve Seasoning Packet)|
|Hot water||3 Cup (48 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Cut up cooked chicken||2 Cup (32 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2121 Calories from Fat 802
% Daily Value*
Total Fat 91 g139.8%
Saturated Fat 34.4 g171.8%
Trans Fat 0 g
Cholesterol 317.9 mg
Sodium 3971.1 mg165.5%
Total Carbohydrates 227 g75.7%
Dietary Fiber 27.3 g109.2%
Sugars 16.2 g
Protein 123 g245.9%
Vitamin A 579.4% Vitamin C 147.2%
Calcium 336.5% Iron 239.2%
*Based on a 2000 Calorie diet
Microwave at High for 4 to 6 minutes, or until defrosted.
Drain thoroughly, pressing to remove excess moisture.
In 2-quart casserole, combine 2 tablespoons butter and rice and vermicelli.
Microwave at High for 4 to 6 minutes, or until vermicelli is light brown, stirring 2 or 3 times.
Stir in water, seasoning packet, poultry seasoning and pepper.
Microwave at High for 5 to 10 minutes, or until mixture starts to thicken and liquid is partially absorbed, stirring once.
Stir in chicken, spinach and water chestnuts.
Microwave at High for 6 to 8 minutes, or until rice is tender.
Place almonds and remaining 1 tablespoon butter in 9-inch pie plate.
Microwave at High for 4 to 6 minutes, or until light golden brown, stirring twice.
Sprinkle over top of casserole.