Comida Kraft
Recipe Box

Smothered Chicken with Brown Rice

Smothered Chicken with Brown Rice is rated 3.7083333333333335 out of 5 by 24.
Prep Time
45
min.
Total Time
45
min.
Servings

4 servings

You would never dream of adding something "smothered" to your healthy eating plan, right? With this chicken and rice with a Neufchatel cheese-based sauce, you finally can.

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What You Need

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Make It

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  • Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
  • Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
  • Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
  • Spoon rice onto serving plate; top with chicken, sauce and bacon.

Special Extra

Season chicken with 1/2 tsp. black pepper before adding to skillet.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

The colorful carrots make this low-calorie, low-fat and low-sodium meal an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 420
Total fat 10g
Saturated fat 4g
Cholesterol 85mg
Sodium 450mg
Carbohydrate 46g
Dietary fiber 6g
Sugars 9g
Protein 33g
% Daily Value
Vitamin A 310 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was a good recipe, although it was slightly bland in flavor. This was a good recipe, although it was slightly bland in flavor. My husband thought it was a bit too 'sweet' tasting, which was likely using both carrots and onions. I know it's supposed to be a lower calorie/sodium recipe, but a little salt would have made a big difference. I found it didn't make much 'gravy' - I added an extra splash of the chicken broth. I did cook the brown rice in chicken broth, and I am glad I did - it helped to balance the flavors and add more of a savory flavor to the dish.
Date published: 2009-09-15
Rated 5 out of 5 by from SCORE! SCORE! This is so good, perfect combination of cream cheese, broth and the bacon drippings (no I didnt rid of bacon drippings. I cooked chicken breasts in bacon drippings. I didnt have any brown rice on hand so I used white rice. I am lazy and didnt slice whole carrots, I bought already sliced carrots in bag (in salad dept) with all other baggies of baby carrots so forth.
Date published: 2009-09-10
Rated 5 out of 5 by from I use two pieces of bacon and saute my onions while cooking the bacon. I use two pieces of bacon and saute my onions while cooking the bacon. I discard the bacon. I cook my chicken tenders with the onions and a whole can of chicken broth until cooked then I add a whole block or cream cheese and serve with Uncle Bens 23 Herb and Spices Long Grain Wild Rice. It is fabulous! Oh, I leave out the carrots.
Date published: 2010-03-21
Rated 2 out of 5 by from It seemed to be lacking in something. It seemed to be lacking in something. The broth and cheese just seemed to taste like onion water. Maybe if I tried adding cream of mushroom or cream of chicken soup to it next time. I don't think I'll make this again though. My boyfriend who will eat practically anything wasn't a big fan of this either.
Date published: 2011-01-21
Rated 4 out of 5 by from Made the smart supper in the Fall '09 Food and Family version of this recipe. Made the smart supper in the Fall '09 Food and Family version of this recipe. Fantastic. Only change was to use baby carrots instead of "big" ones. Would have been better with twice the sauce, but with only adding pepper to the chicken we found this recipe to be delicious. A DO AGAIN FOR SURE!
Date published: 2009-08-30
Rated 4 out of 5 by from I had made the bacon earlier and just threw it in at the end, it saved some time. I had made the bacon earlier and just threw it in at the end, it saved some time. I accidentally used all of the broth when I cooked the carrots, so we didn't have enough of the gravy, but I made some more for the leftovers and it turned out fine.
Date published: 2009-12-23
Rated 3 out of 5 by from DO NOT PUREE YOUR CARROTS AND ONIONS. DO NOT PUREE YOUR CARROTS AND ONIONS. I let my husband (very new to cooking) "cut" the vegetables and he proceeded to make a carrot/onion paste which did not work well in the recipe. Overall the flavors were great and it was a big hit!
Date published: 2011-05-19
Rated 4 out of 5 by from I made this for dinner with a few subs (thus the 4 stars not 5). I made this for dinner with a few subs (thus the 4 stars not 5). I pounded out my chicken breast so that they were very thin (super tender) and cooked super quick. I also added in two cloves of thinly sliced garlic to the veggies.
Date published: 2011-03-16
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