Recipe Details

Summary

Name: Cheesy Chicken Florentine

Category: Chicken

2 (12−oz.) packages Stouffer's frozen Spinach Souffle, defrosted

6 boneless, skinless chicken breast halves,

salt and pepper

2 tablespoons vegetable oil

2 cups cooked white rice

1 cup milk

1 cup shredded Swiss cheese, divided

1/4 cup chopped onion

2 teaspoons Dijon mustard

1/2 teaspoon salt

1 cup coarse fresh breadcrumbs

2 tablespoons butter or margarine, melted

Season chicken breasts with salt and pepper; saute in vegetable oil until

both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard

and salt in large bowl; stir well. Spread into bottom of a 9x13−inch baking

pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter

and remaining Swiss cheese in small bowl; sprinkle mixture evenly over

casserole. Cover casserole with aluminum foil. Bake in preheated 375F oven

for 25 minutes; remove cover. Continue bakin for 35 to 40 minutes or until

spinach mixture is set and chicken is no longer pink in the center.