Cheesy Chicken Florentine
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.
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 (175°C) 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.
Nutritional Information Per Serving (1/6 of recipe): Calories: 517 Calories from Fat: 230 Total Fat: 25.5 g Saturated Fat: 9.1 g Cholesterol: 212 mg Sodium: 898 mg Carbohydrates: 28.6 g Dietary Fiber: .4 g Sugars: 3.8 g Protein: 41.4 g.
Recipe is the property of Nestlé® and Meals.com, used with permission.