Ingredients Jump to Instructions ↓

  1. 2 (12 ounce) packages frozen spinach souffle

  2. 2 cups cooked white rice

  3. 1 cup milk

  4. 1 cup shredded Swiss cheese, divided

  5. 1/4 cup chopped onion

  6. 2 teaspoons prepared Dijon-style mustard

  7. 1/2 teaspoon salt

  8. 6 skinless, boneless chicken breasts

  9. 2 tablespoons vegetable oil

  10. 1 cup fresh bread crumbs

  11. 2 tablespoons butter, melted

  12. 375 F (190 C). Defrost the spinach souffle in the microwave on 50% power for 6 to 7 minutes. In a large bowl combine the spinach souffle, rice, milk,

  13. 1/2 cup Swiss cheese, onion, mustard and salt. Stir well. Transfer mixture to a

  14. 9x13" baking dish, cover and bake in the preheated oven for 25 minutes. 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. In a small bowl, combine the bread crumbs, butter or margarine and remaining

  15. 1/2 cup Swiss cheese; sprinkle over the chicken. Bake uncovered for an additional

  16. 25 minutes, or until the spinach mixture is set and the chicken is done and juices run clear.


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