Cheesy Chicken Florentine

Cheesy Chicken Florentine
Makes:
6
Prep Time:
20
minutes
Total Time:
85
minutes
Low Calorie
based on
34 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    One of our Favs

    Teresa from Midland, TX

    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.

  •  Star(s)

    Just a few changes and this is yummmmy!!!

    Suzy Owen from Chandler, AZ

    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.

  •  Star(s)

    Mikeal

    Mikeal Mercedes from South Portland, Maine

    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.

  •  Star(s)

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

    Michael Woods from Mission Viejo, CA

    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.

  •  Star(s)

    It's ok

    Lisa from

    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.

  •  Star(s)

    Cheesy Chicken Florentine

    Karen from Indianapolis, IN

    We found this even tastier when the chicken is diced and added to the spinach mixture before cooking. The flavors really soak into the chicken that way.

  •  Star(s)

    Awesome meal

    Stephanie from

    My entire family enjoyed this meal, even the non-spinach lovers! It has quickly become one of my more requested meals. There is usually leftovers of the rice/spinach side dishes that go well with any meat to make another meal with.

  •  Star(s)

    Excellent Side Dish Also

    Monett Lite from Columbia, MO

    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.

  •  Star(s)

    Impressive.

    B. Mosten from CA

    Found this very easy to assemble. I had the rice cooked earlier in the day when I had a few minutes. likewise, I grated the cheese during commercials. Found it needed more salt for my taste. All in all, it looked very impressive when it was served and tasted excellent. This is something I would make for company.

  •  Star(s)

    Looks better than it is

    Susy B from Davenport, TL

    I was disappointed in this recipe. It is too bland for our tastes and had a lot of extra steps if you are a "made from scratch" cook. I will not make it again.

  •  Star(s)

    Easy and yummy

    LeOna from Sacramento, CA

    This recipe was very easy and yummy. I made it for family at a reunion and everyone loved it. My son was skeptical about green rice but he liked it a lot. When our family got back home, I got a request for the recipe.

  •  Star(s)

    Great

    Bridget from Knoxville, Tennessee

    This is a great meal. It takes time to prepare but worth every bite.

  •  Star(s)

    Its a Keeper

    Judy from Kansas

    I made this last night and we loved it, the chicken was tender , and it was filling. My husband isn't a big chicken fan but he liked this one. I will be making this one again.

  •  Star(s)

    Yum Yum

    Charlene from Scottsdale

    This was a really great dish. Next time I would use fresh spinach as the Stoffers was rather expensive. It is very filling. I also did not cook it as long as stated by about 20 minutes less. Next time I make it I will add seasoning to the browned chicken meat. It was wonderful.

  •  Star(s)

    Thumbs way up!

    wendy from Greensburg, PA

    My husband and I tried this dish for the first time and loved it. I made it exactly as the recipe indicated and I wouldn't change a thing. It was creamy and the chicken did not get dried out. This one is a keeper!

  •  Star(s)

    Wonderful

    Nakia from TN

    I made this without the rice and it was great. I thoroughly enjoyed this recipe. My husband wasn't as impressed as I was, but he said he would eat it again. I will definitely make it again.

  •  Star(s)

    Not Good

    Jeanine from PA

    I made this for my family this evening for dinner based on the rave reviews I read. It was not flavorful at all, unless you count the overwhelming onion flavor from the 1/4 cup of onions. The cup of milk added seems to dilute the spinach souffle flavor. We were VERY disappointed.

  •  Star(s)

    Great leftovers too!

    Nicole Boyles from San Diego CA

    Yummy dish that has made it's way to my husband's tummy. I just had a hard time finding the Spinach souffle in our grocery stores. I also added some parmesan cheese to the mix and loved it! The swiss really does give it a great flavor. A real keeper.

  •  Star(s)

    Good Sunday Meal

    kelly from Kellogg,MN

    I used frozen spinach instead of the Stouffers, and brown instead of white rice. I also seasoned the chicken well for more flavor. I think the cooking time could be reduced to 25 minutes, the chicken was fairly dry. Overall I felt the recipe had balanced ingredients and good flavor.

  •  Star(s)

    Great Dish!!

    L. Wise from Helena, MT

    I was very surprised, this is a family pleaser! I've always tried to put a variety of veggies in my families diet. The kids,(3 and 7), had ate most of their dinner when my husband asked if that was spinach. All I heard from all of them was YUMMY! My husband said he wouldn't change anything, and rarely gives chicken, (let alone spinach!) a 5*.

  •  Star(s)

    cheesy chicken florentine

    sandra reine from cambridge, mn

    Sounds delicious. Want to make it, but my family doesn't like rice. Is there some way I could use pasta instead. Thanks

  •  Star(s)

    Cook in less time

    Mary from

    I cut down on cooking time by using the chicken and rice uncooked and adding an extra cup of water for the rice. Great flavor!

  •  Star(s)

    Very Good

    Rose from Ohio

    This was great. Very easy to prepare, and my husband and son really loved the flavor (for not being spinach eaters, that is a great compliment). Will serve it again.

  •  Star(s)

    A Great Meal!

    Nancy West from Duxbury, Massachusetts

    I used fresh spinach instead of frozen. I also decreased cooking time. I sauted the chicken as recommended, but I cooked covered in the over for about 25 min., then I removed foil and baked for additional 10 minutes. I believe the chicken would be overcooked if I continued to bake as directed, since chicken cooks very fast and can become tough and chewey if overdone. My husband has a professional cooking background and I received a compliment from on on this dish! Try it.

  •  Star(s)

    Bland Dish

    Stacy from Peachtree City, GA

    I followed this recipe word for word. It looked great and smelled pretty good, but when my husband and I finally tasted it we were so disappointed. It was virtually flavorless!

  •  Star(s)

    Loved It !!!!!!!!!!!!

    S. Chappell from Panama City

    My family loved this recipe. I personally could not get enough of it. This one is definitely a keeper.

  •  Star(s)

    awesome

    Terri Kellogg from St Cloud Florida

    I loved this recipe. Great flavor and we loved it the next night as well. Would make it again.

  •  Star(s)

    Excellent Dish to Serve Company

    P Lynch from Tyrone, GA

    This is a very tasty dish. I like to cut the chicken up in small bite size pieces. It is absolutely fabulous and your guest will love it too. I have served it several times and have been asked for the recipe every time. Also, great way to get some spinach in your diet.

  •  Star(s)

    Very Tasty!

    Pam Hoffman from California

    I thought the spinach/rice part was delicious! The breadcrumbs on top were really good, and a great idea that I hope to use in other recipes. I had a problem with my chicken though...it was quite dry/tough and over cooked. Next time, I will either reduce my browning time in the pan before hand, or just add the chicken to the rice in the oven after about 15 minutes of the cooking time has elapsed.

  •  Star(s)

    GREAT!!!

    Lisa from Mildenhall, England UK

    This was a dish I found on meals.com, to make for my husband as a special birthday dinner. Something I had not made before. He LOVED IT!!! We both thought the dish was wonderful, and it was something different. As far as the recipe, it was very easy to follow.

  •  Star(s)

    Tastes great and easy to make!

    Elisha from St. Louis, MO

    This was a simple to make dish that we enjoyed very much. I used hot dijon mustard to add a little spice and I also added onion and garlic to the frying pan when frying the chicken in olive oil. Great one dish meal!

  •  Star(s)

    Excellent Dish

    Patti from Tyron, GA

    This is so easy and tastes great. Good way to get that good ole spinach in!!!

  •  Star(s)

    Real Good!

    Ruane from Santa Barbara

    This was pretty easy to prepare. It tasted great too! I only wish my little girls would hve enjoyed it. They are super picky when it comes to new things. So it didn't go over well with them, but my husband loved it and so did I.

  •  Star(s)

    Loved it

    Linda from Quincy,Ma

    Thought it was very tasty and quick and easy to prepare. My family wants me to remember to serve it again.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • 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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Cheesy Chicken Florentine

Ingredients

  • 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

 

Directions

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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