Shelly's Recipe

CHEESY CHICKEN FLORENTINE

Category: Chicken

2 (12-oz.) pkg frozen spinach souffle, defrosted
6 boneless, skinless chicken breast halves,
Salt and pepper
2 tbsp vegetable oil
2 cups cooked white rice
1 cup milk
1 cup shredded Swiss cheese, divided
1/4 cup chopped onion
2 tsp Dijon mustard
1/2 tsp salt
1 cup coarse fresh breadcrumbs
2 tbsp butter, melted

Preheat oven to 375. Season chicken breasts with salt and pepper; saute in vegetable oil until both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffle, rice, milk, 1/2 cup 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 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.