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

Directions:
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.