Cheesy Chicken Florentine
Category: Cheese, Chicken, Milk, Rice & Grains, Sauteeing
Yield: 6 servings
2 pkg (12 ounces each) STOUFFER'S® frozen Spinach Soufflé, defrosted*
6 (about 1 1/2 pounds total) boneless, skinless chicken breast halves,
seasoned with salt and ground black pepper
2 tbsp vegetable oil
2 cups cooked white rice
1 cup milk
1 cup (4 ounces) 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 or margarine, melted

Procedures
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 bakin for 35 to 40 minutes or until
spinach mixture is set and chicken is not longer pink in the center.
*Defrost Spinach Soufflé in microwave on 50% power for 6 to 7 minutes.