1/4 cup Kraft Roasted Red Peppers with Parmesan dressing
1 lb. chicken breast, cut into strips
10 oz. chicken broth
1 1/2 cups rice, uncooked
1 package cream cheese, cubed
8 cups spinach leaves, torn
1 cup chopped tomatoes
Parmesan cheese
Instructions
Heat dressing in large deep skillet on medium-high heat. Add chicken; cook 5 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
Add cream cheese; cook until cream cheese is completely melted, stirring occasionally. Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently. Cover; remove from heat.
Let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.
Originally Submitted
6/10/2010
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