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Chicken >> Cheesy Chicken Florentine
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Chicken >> Cheesy Chicken Florentine



2 (12-ounce) Packages Stouffer’s® Spinach Soufflé, Defrosted* 6 Boneless, Skinless Chicken Breast Halves, Seasoned With Salt And Pepper 2 Tablespoons Vegetable Oil 2 Cups Cooked White Rice 1 Cup Milk 1 Cup Shredded Swiss Cheese, Divided Use ¼ Cup Chopped Onion 2 Teaspoons Dijon Mustard ½ Teaspoon Salt 1 Cup Coarse Fresh Breadcrumbs 2 Tablespoons Butter Or Margarine, Melted

sauté Chicken Breasts In Vegetable Oil Until Both Sides Are Golden Brown.
Chicken Will Finish Cooking In The Oven.
Combine Spinach Soufflé, Rice, Milk, ½ Cup Swiss Cheese, Onion, Mustard And Salt In Large Bowl; Stir Well.
Spread Into Botoom Of 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 375of Oven For 25 Minutes; Remove Cover.
Continue Baking For 35 To 40 Minutes Or Until Spinach Mixture Is Set And Chicken Is Not Longer Pink In The Center.

Makes 6 Servings. You can serve with your family and friends.
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