• 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.