Sorghum, Chicken, and Spinach Dinner

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Sorghum is a great alternative for rice in family friendly entrees like this one Packed with high in iron spinach and sorghum, this dish will leave you feeling like superman, or maybe just supermom!


  • 1 8oz. pkg. Hodgson Mill Pearled Sorghum
  • 2 cups low sodium chicken broth, divided
  • 1/4 cup Italian dressing
  • 1 lb. boneless, skinless chicken breast, cut in bite size pieces
  • 4 oz. cream cheese, cubed
  • 1 8 oz. pkg. baby spinach
  • 1 large tomato, chopped
  • 2 Tbsp. Parmesan cheese, grated


In a medium size saucepan combine sorghum and1-1/2 cups broth. Bring to boil. Simmer 50 minutes.

About 10 minutes before sorghum is done start the chicken.

Heat dressing in a large, deep skillet on medium-high heat. Add chicken: cook until chicken is browned and no pink remains. Add remaining broth to chicken and stir. Add cooked sorghum and cream cheese cook 2-3 minutes until cheese is melted, stirring frequently. Add spinach, cover pan and cook 1 minute until spinach is wilted. Stir gently to mix spinach in. Remove from heat and let stand covered for 5 minutes. Top with chopped tomatoes and parmesan cheese.


Crockpot Variation: Layer chicken, Italian dressing, sorghum, 2 cups chicken broth, cream cheese, spinach in this order in a crockpot. Cook on high for 2-1/2 hours. Stir every 30 minutes to incorporate cheese throughout.  Top with chopped tomatoes and parmesan cheese before serving.


4-6 servings Print this Recipe

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