Ingredients

• 2 (12 oz.) packages Stouffer's frozen Spinach Souffle, defrosted
• 6 boneless, skinless chicken breast halves, salt and pepper
• 2 tablespoons vegetable oil
• 2 cups cooked white rice
• 1 cup milk
• 1 cup shredded Swiss cheese, divided
• 1/4 cup chopped onion
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1 cup coarse fresh breadcrumbs
• 2 tablespoons butter or margarine, melted

Preparation

Season chicken breasts with salt and pepper; saute in vegetable oil until both sides are golden brown. Chicken will finish cooking in the oven. Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard and salt in large bowl; stir well.

Spread into bottom of a 9x13-inch baking pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter and remaining Swiss cheese in small bowl; sprinkle mixture evenly over casserole.

Cover casserole with aluminum foil. Bake in preheated 375F oven for 25 minutes; remove cover. Continue bakin for 35 to 40 minutes or until spinach mixture is set and chicken is no longer pink in the center.