Cheese Chicken Florentine
Serves 6
Recipe By: Stouffers
2 packagesStouffer's Spinach Souffle -- defrosted
6 boned and skinned chicken breast halves
2 tablespoonsvegetable oil
2 cups cooked rice
1 cup milk
1 cup Swiss cheese -- shredded and divided
1/4 cup onion -- chopped
2 teaspoons Dijon mustard
1 cup coarse dry breadcrumbs
2 tablespoons butter -- melted
Saute chicken breasts in oil until both sides are golden brown. Chicken
will finish cooking in the oven. Combine, Spinach Souffle, rice, milk,
1/2 cu Swiss cheese, onion, mustard, and salt in large bowl; stir well.
Spread into bottom of 9 x 13 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 baking for 35 to 40 minutes or until spinach mixture is
set and chicken is no longer pink in the center. Defrost Spinach Souffle
in microwave on 50% for 6 to 7 minutes.
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