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Ingredients
- 2 pkg. (12-oz. each) Stouffer's frozen Spinach Soufflé, defrosted
- 6 boneless, skinless chicken breast halves, seasoned with salt and pepper
- 2 Tbs. vegetable oil
- 2 c. cooked white rice
- 1 c. milk
- 1 c. (4 oz.) shredded Swiss cheese, divided
- 1/4 c. chopped onion
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1 c. coarse fresh breadcrumbs
- 2 Tbs. margarine, melted
Details
Servings 6
Preparation time 35mins
Cooking time 100mins
Preparation
Step 1
Sauté chicken breasts in vegetable oil until both sides are golden.
Combine soufflé, rice, milk, 1/2 c. Swiss cheese, onion, mustard and salt in large bowl; stir well. Spread in bottom of 9 x 13" baking pan; place chicken on top of spinach mixture.
Combine breadcrumbs, margarine and remaining Swiss cheese in small bowl; sprinkle mixture evenly over casserole. Cover with foil.
Bake in 375° oven for 25 minutes; remove cover. Continue baking for 35-40 minutes, until spinach mixture is set and chicken is no longer pink in center.
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