This recipe is simply delicious yet easy to make!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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 9x13 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

591 calories; 27.5 g total fat; 188 mg cholesterol; 1171 mg sodium. 41.1 g carbohydrates; 42.9 g protein; Full Nutrition


Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2006
I made this with tortillini noodles instead of rice and it was delicious. Also I just used plain frozen spinach not the souffle and it was still great. Read More
(21)

Most helpful critical review

Rating: 1 stars
09/13/2011
I did not care for this recipe. I followed the directions exactly. What a waste of ingredients. Read More
33 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/25/2006
I made this with tortillini noodles instead of rice and it was delicious. Also I just used plain frozen spinach not the souffle and it was still great. Read More
(21)
Rating: 5 stars
06/23/2004
This is an excellent recipe. Make sure you season the chicken before you brown it. It tastes better the second day!!! Read More
(9)
Rating: 4 stars
06/14/2003
I used crumbled Ritz crackers instead of bread crumbs... worked very well as a substitute. Read More
(8)
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Rating: 5 stars
05/10/2010
This recipe is delicious! I've made it several times according to the recipe and I've found that a few small changes help tremendously. First I brown the chicken on both sides (not cooking all the way through) and put that on top of the rice mixture along with the bread crumbs and cover with foil instead of putting the rice in by itself. After 25 minutes I take the foil off and cook the rest of the way. Also I use Italian flavored bread crumbs which kick it up a notch. The last thing is I substitute brown rice and you can hardly tell the difference. Very delicious recipe! Thank you! Read More
(5)
Rating: 3 stars
06/30/2005
A simple casserole...nothing spectacular. I did not try crushed Ritz crackers but that certainly would be more flavorful than plain breadcrumbs. Edited 6-30-05 to add that this is the exact same recipe as the Cheesy Chicken Florentine recipe submitted by Stouffer's on this web site. Read More
(3)
Rating: 5 stars
05/12/2011
The first time I made this dish I was very astonished with the result. Such a yummy recipe! Thanks for sharing:) Read More
(3)
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Rating: 5 stars
02/01/2010
This was super yummy! I only made half the recipe and it was way more than enough for my husband and I. Read More
(2)
Rating: 3 stars
10/07/2003
It was ok not that happy but good. Read More
(2)
Rating: 3 stars
03/30/2011
Thought I'd like this a lot. It wasn't bad but it was more like spinach souffle with chicken & rice... Oh yeah. It was.:) I only made half the recipe & it was plenty - would serve six. Read More
(2)