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
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.
Review This Recipe
Excellent Side Dish Also
This recipe can be used as a side dish. Instead of incorporating the chicken breasts, I make this dish without the chicken breasts, I add twice as much swiss cheese and bake according to directions. My rendition of this recipe has become a holiday favorite for my family. It is also a great item to take to friends who are ill, just mix it up and pour into aluminum bake pans. It's something special but not so rich that people can't eat it.
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