The government just announced new sodium guidelines. People over 50 should not have more than 1500mgs per day. I do not use salt, I rarely cook with salt but when I started reading labels..even I am going to have to watch what I do more closely. So I bought a new McCormick seasoning..."Perfect Pinch Savory All-Purpose". It is salt free and I used it in this recipe.
2 to 3 lbs. of chicken ( I used boneless skinless thighs)
1 T olive oil
1/4 C of chopped onions (I used dry because my husband hates onions)
3 stalks of celery, sliced
8 oz. sliced mushrooms
1/4 C wine
2 "handfulls" of fresh spinach
1 can of cream of celery soup (I used the fat free)
2 C of long grain rice
2 C of water
1 T Perfect Pinch
1/4 t garlic powder
Preheat oven to 350
Par boil rice in water (about 14 minutes) Now, while you are waiting on the rice..
Put onions and celery in frying pan w/olive oil. Saute for 5 minutes, remove from pan, set aside in small bowl.
Cover chicken w/ perfect pinch, garlic powder and brown in pan. Set aside. Place mushrooms in pan and saute. Add mushrooms, soup and wine into small bowl. Mix well. Grease large casserole dish. Put 1/2 rice in casserole, throw in the spinach, put in the rest of the rice, mounding it to the center. Place chicken on rice, cover with soup mixture. Bake for one hour! Comfort Food!
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