Recipe by Philadelphia Cream Cheese
"Whip up this one-skillet dinner for a simple but elegant meal."
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KRAFT Signature Roasted Red Pepper with Parmesan Dressing
boneless skinless chicken breasts, cut into strips
1 (10 ounce) can
canned low-sodium chicken broth or homemade stock
1 1/2 cups
instant white rice, uncooked
PHILADELPHIA Light Brick Cream Cheese Spread, cubed
baby or torn spinach leaves
KRAFT 100% Grated Parmesan Cheese
I decided to try this because it sounded good to me. My husband wasn't too thrilled to try it because of all the spinach and tomatoes but absolutely loved it once he tried it. I used less spinach because it wouldn't all fit into my skillet. I also used a different dressing than called for: KRAFT tuscan italian. The commissary here didn't carry the other kind. It still came out fabulous. My husband scarfed it down and complimented it over and over. Great recipe.
This recipe was ok as a quick meal, but I'm not sure if I would make it again - I would definitely have to spruce it up more. I did add garlic, salt and pepper which helped. It only calls for 10oz. of liquid, but since I didn't use quick rice, I ended up having to use about 3-3 1/2 cups of chicken broth and had to keep stirring to keep it from burning on the bottom. Just an o.k recipe
This was very good and easy to make. I used frozen spinach, canned tomatoes and noodles instead of rice. I also olive oil instead of the salad dressing. I sauted about 1/4 cup of chopped onions and a clove of garlic...next time I'll use more and maybe some mushrooms. I cooked the noodles separately for about half the usual time and then added it to the chicken and broth to simmer for 5 min or so. I also added some nutmeg -- again I'll use more next time. But it was quite good and I WILL make it again. Thanks.
I wasn't thrilled about making this, but I had all the ingredients on hand so I decided to give it a try. I used more spices- italian seasoning, some real garlic and cracked pepper. It turned out much better than I expected and my husband asked that I make it again. Very easy to make and easy to clean up!
We just got done eating this!!! My fiance was craving chicken casserole, must have rice, must be creamy. I stumbled onto this one. I prepped it earlier today so that when he got home I could just throw it in the skillet. It was so yummy. I added sliced mushrooms with the chicken then a few more after the rice. I couldn't find the dressing asked for so I used Kraft's Vidalia Onion Vinegrette instead. My man & I loved it!
This is really good! While I was preparing it I learned I needed to replace BOTH a/c and heating unit to the tune of $6k. I wasn't focused, yet it came out excellent. More like a risotto. First I used regular Uncle Ben's and cooked beforehand for about 12 minutes instead of the 20. I added minced garlic when adding chicken to the salad dressing, used frozen spinach (thawed and squeezed dry), canned tomatoes, AND, because I wasn't paying attention, I used an ENTIRE block of fat free cream cheese. It was absolutely delicious. Oh, I also used Kraft Italian dressing because that's what I had on hand ... family really, really loved it. Will do again, the way I did it :-) ! Enjoy!
I liked this dish. It's not for everybody but if you like spinach and tomatoes it's great! My grocery store didn't have the dressing so I browned the chicken in olive oil first and then went ahead with the other ingredients. If you wanted some crunch, you could chop up some water chestnuts. I'll make this again!
It seems to come out a little mushy but is still pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Creamy Rice, Chicken and Spinach Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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