Chicken Florentine
Chicken Florentine recipe
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach, frozen
thawed, drained, chopped |
|
| 1 ½ | cups |
rice
raw |
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | each |
chicken breast halves, boneless, skinless
cut into strips |
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach, frozen
thawed, drained, chopped |
|
| 355 | ml |
rice
raw |
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | each |
chicken breast halves, boneless, skinless
cut into strips |
|
| 1.3 | ml |
garlic powder
|
|
| 237 | ml |
swiss cheese
grated |
|
Directions
Mix together spinach, rice, soup and ⅛ teaspoon of the black pepper.
Spread in a greased 13 x 9 inch baking dish .
Layer chicken pieces on top of spinach.
Season with garlic powder and remaining black pepper.
Sprinkle cheese over chicken.
Bake @ 350℉ (180℃) for 25 minutes or until hot and bubbly.
