Cheesy Chicken Florentine


  • 2 (12 ounce) packages frozen spinach souffle, thawed
  • 2 cups cooked white rice
  • 1 cup milk
  • 1 cup shredded Swiss cheese, divided
  • 1/4 cup chopped onion
  • 2 teaspoons prepared Dijon-style mustard
  • 1/2 teaspoon salt
  • 6 skinless, boneless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 cup fresh bread crumbs
  • 2 tablespoons butter, melted


Preheat oven to 375 degrees F (190 degrees C).

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In a large bowl stir together the spinach souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard and salt. Transfer mixture to a 9×13 inch baking dish, and cover with aluminum foil or a lid.

Bake for 25 minutes in the preheated oven.

Meanwhile, in a large nonstick skillet, saute the chicken breasts in oil until both sides are golden brown and the juices run clear. Arrange the chicken on top of the spinach mixture.

In a small bowl, combine the bread crumbs, butter or margarine and remaining 1/2 cup Swiss cheese; sprinkle over the chicken. Bake uncovered for an additional 25 minutes, or until the spinach mixture is set, the chicken is cooked through and juices run clear.