Cheesy Chicken Florentine

Cheesy Chicken Florentine

22 Reviews 1 Pic
Emily Daggett
Recipe by  Emily Daggett

“This recipe is simply delicious yet easy to make!”

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Adjust Servings

Original recipe yields 6 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 (22)

Rate This Recipe


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.



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



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

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Amount Per Serving (6 total)

  • Calories
  • 591 cal
  • 30%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 42.9 g
  • 86%
  • Cholesterol
  • 188 mg
  • 63%
  • Sodium
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Chicken and Yellow Rice


next recipe:

Slow Cooker Dump and Go Cheesy Chicken