Cheesy Chicken Florentine Recipe -
Cheesy Chicken Florentine Recipe

Cheesy Chicken Florentine

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"This recipe is simply delicious yet easy to make!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 25 minutes in the preheated oven.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Jun 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.


31 Ratings

Jun 23, 2004

This is an excellent recipe. Make sure you season the chicken before you brown it. It tastes better the second day!!!

Jun 14, 2003

I used crumbled Ritz crackers instead of bread crumbs... worked very well as a substitute.

May 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!

May 12, 2011

The first time I made this dish, I was very astonished with the result. Such a yummy recipe! Thanks for sharing :)

Mar 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.

Feb 01, 2010

This was super yummy! I only made half the recipe and it was way more than enough for my husband and I.


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  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 1171 mg
  • 47%

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

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