Cheesy Chicken Florentine

Cheesy Chicken Florentine


(6 votes) 4 6

Frozen spinach add color and flavor to this favorite dish.

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Serving Size / Yield

5 Servings


  • 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

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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.

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