Entrée

Creamy Rice, Chicken & Spinach Dinner

average rating

113

rate/review

prep time

45 min

total time

45 min

makes

4 servings, 1-1/2 cups (375 mL) each

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kraft

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What You Need

1/4 cup Kraft Roasted Red Pepper with Parmesan Dressing

1 lb. (450 g) boneless skinless chicken breasts, cut into strips

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1-1/2 cups instant brown rice, uncooked

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

8 cups tightly packed baby spinach leaves

1 large tomato, chopped

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 5 min., stirring frequently. Stir in broth; bring to boil. Add rice; stir. Return to boil. Cover; simmer on medium heat 5 min.

ADD cream cheese spread; cook, uncovered, 5 min. or until completely melted, stirring occasionally. Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently.

REMOVE from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan.

kraft kitchens tips

Make it Easy

Purchase bagged pre-washed fresh baby spinach in your produce section.

Substitute

Prepare using Kraft Calorie-Wise Zesty Italian Dressing.

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rating

I find it sort of bland but I think I will make it again and add my own touch to it.
posted by ilovemylab | on 2/21/2013

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LOVE LOVE LOVE it! Had to omit the tomato ( my toddler is allergic to tomatoes) and I added diced red pepper and mushroom Really easy hearty meal. The leftovers were great in a wrap the next day.
posted by themissy | on 11/14/2012

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I followed the recipe pretty much as is except i added chopped garlic and added a tiny bit of water. It was really good. Can do a lot of varieties too, mushrooms, flavored light cream cheese...
posted by a cook | on 11/5/2012

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It was ok, I wouldn't use as much of the cream cheese & add mushrooms. I ended up adding more broth & some pepper to what is left as it is dry. It may be better tomorrow. Sometimes leftovers are better.
posted by TammyRichard | on 10/18/2012

rating

Very tasty, I didn't have chicken broth so used beef broth.
posted by shorty_spice | on 10/16/2012

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I thought this recipe was quite good - my roommate didn't like it (thought there were too many different flavours going on with the spinach, cream cheese and dressing), but I thought it was quite good. I had to add a bit more liquid (maybe about a half cup) as the rice was starting to scorch, but otherwise, ok!
posted by amandadecoste | on 8/14/2012

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Amazing, Easy & Healthy!!! Three boys to please...and when they go for seconds.. i know it's a hit!! I had no tomato, so i chopped up a red bell pepper and added it to the chicken at the begining..yummy!!
posted by gablessard1983 | on 7/7/2012

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was delish!! Would definitely use more broth next time though!!
posted by a cook | on 4/26/2012

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I'm almost done making this recipe! and from my little taste tests, its really good :) i added about 1/2 cup more broth, some garlic powder, salt + pepper, and a little onion and it tastes wonderful :) definitely try it out! oh and i also added a tiny bit of shredded mozzarella cheese. love it!
posted by a cook | on 3/11/2012

rating

YUM! What a delicious and simple recipe. I'll be making this often. I made a few adjustments based on personal preference. I used sundried tomato and oregano dressing. I used mose than it called for. And also added a bit more before I added the spinach. I also used a fair bit more broth, but less cream cheese.
posted by Shawnda85 | on 2/2/2012