Cheesy Chicken Florentine

Cheesy Chicken Florentine

In this recipe:

based on 34 reviews
This Looks YUMMY!
20 min.
85 min.
6 Servings

The classic chicken Florentine is named for the Italian city of Florence. Dishes a la 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 packages (12 ounces each) STOUFFER'S Spinach Souffle, defrosted*
  • 2 tablespoons vegetable oil
  • 6 (about 1 1/2 pounds total) boneless, skinless chicken breast halves, seasoned with salt and ground black pepper
  • 2 cups cooked white rice
  • 1 cup milk
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1/4 cup chopped onion
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1 cup coarse fresh bread crumbs
  • 2 tablespoons butter or margarine, melted
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PREHEAT oven to 375° F.

HEAT oil in large nonstick skillet over medium-high heat. Cook chicken, turning once, until both sides are golden brown.

COMBINE Spinach Soufflé, rice, milk, 1/2 cup cheese, onion, mustard and salt in large bowl; stir well. Spread onto bottom of 13 x 9-inch baking pan; place chicken on top of spinach mixture. Combine bread crumbs, butter and remaining cheese in small bowl; sprinkle mixture evenly over casserole. Cover.

BAKE for 25 minutes; uncover. Bake for an additional 35 to 40 minutes or until spinach mixture is set and chicken is no longer pink in center.

*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

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One of our Favs

My husband and I have enjoyed this meal for years now. We skip the onions and add some cajun seasonings. Kicks it up a notch for those who find it a little bland. I make it on occasion, when my husband is out of town, without meat. Mmmmm good y'all.

- Teresa from Midland, TX

Just a few changes and this is yummmmy!!!

In order to add a little more flavor, instead of bread crumbs, I smash up either garlic and butter flavor croutons or Italian flavor croutons. I also add more than the recipe calls for; the crunchy top is my families favorite part. We all love this meal!!! It is a real treat for the whole when I make it.

- Suzy Owen from Chandler, AZ


I have dinner parties at least once a month; I first made this chicken Florentine recipe several years ago, it has since become a requested favorite. My only suggestion is to try substituting the white rice for a blend of wild, whole grain and brown rice.

- Mikeal Mercedes from South Portland, Maine

I love it, I love it, I love it!

This dish has never let me down. It is always a pleaser. Reduce cooking time and try with thick Halibut fillets - just for the halibut.

- Michael Woods from Mission Viejo, CA

It's ok

Recipe was easy and pretty quick, but had too much of a thick texture for me. My family loved it though. The crunchy topping when baked was my favorite part.

- Lisa from

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 517
  • Calories from Fat: 230
  • Total Fat: 25.5g (39% of DV)
  • Saturated Fat: 9.1g (45% of DV)
  • Cholesterol: 212mg (71% of DV)
  • Sodium: 898mg (36% of DV)
  • Carbohydrates: 28.6g (9% of DV)
  • Dietary Fiber: .4g (2% of DV)
  • Sugars: 3.8g
  • Protein: 41.4g
  • Vitamin A: 8% of DV
  • Vitamin C: 6% of DV
  • Calcium: 43% of DV
  • Iron: 24% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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