Frozen spinach add color and flavor to this favorite dish.
2 12 oz. pkg. Stouffer's frozen Spinach Souffle, defrosted 6 boneless, skinless chicken breast halves, Salt and pepper 2 Tbs. vegetable oil 2 C. cooked white rice 1 C. milk 1 C. shredded Swiss cheese, divided 1/4 C. chopped onion 2 tsp. Dijon mustard 1/2 tsp. salt 1 C. coarse fresh breadcrumbs 2 Tbs. butter or margarine, melted
Season chicken breasts with salt and pepper; sauté in vegetable oil until both sides are golden brown. Chicken will finish cooking in the oven. Combine Spinach Souffle, rice, milk, 1/2 C. 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 375 degree oven for 25 minutes; remove cover. Continue baking for 35-40 minutes or until spinach mixture is set and chicken is no longer pink in the center.