The classic chicken Florentine is named
for the Italian city of Florence. Dishes alla Fiorentina feature
chicken (or sometimes fish) on a bed of spinach leaves. The dish
is dressed in a creamy white sauce mixed with Parmesan cheese.
This casserole will transport your family to Florence.
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
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 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, 1/2 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 375°F 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.
* Defrost Spinach Soufflé
in microwave on 50% power for 6 to 7 minutes.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
