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Chicken & Stuffing Florentine

Chicken & Stuffing Florentine recipe
photo by:kraft
A yummy answer to the age-old how-to-make-chicken-breasts-exciting question: Bake them in a Florentine-style dish with stuffing, spinach and creamy soup.
time
prep:
10 min
total:
40 min
servings
total:
4 servings
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posted:
2/12/2008
This was very good. I used fresh baby spinach, fresh grated parm, and I lightly pounded the chicken. A great warm casserole on a cold winter night.
posted:
2/5/2008
VERY GOOD. I WAS ONLY SERVING 2. SO I HAD AN INSTANT TO GO HEAT/EAT LUNCH. I ALSO MADE CHANGES......... PUT SOME OF STUFFING ON BOTTOM OF DISH. AND ADDED SOME SLICED CHERRY TOMATOES FOR THE LAST 8 MINS OF COOKING. JUST LAID ON TOP.
posted:
1/23/2008
This recipe wasn't anything special. It had decent ingredients but was not that great. I wouldn't make this recipe again.
posted:
1/13/2008
I really enjoyed this one. I followed the other reviews and only used 3/4 of the spinach. I also used 3 cups of stuffing instead of just 2. The only part I didn't like was thawing and draining the frozen spinach. Next time I would use fresh. Would definitely make again though! Yummy!
posted:
10/31/2007
I will use less spinach next time but it was very good.
posted:
10/24/2007
Very good... Family loved it
posted:
10/3/2007
My husband and I thought it was 'ok' but nothing I'd make again. There are a lot of other better tasting chicken recipes.
posted:
9/12/2007
This turned out very good! Would make this again for sure!
posted:
7/31/2007
this was a quick & easy recipe but also very healthy. i had so many complaintments on this. i loved it!!!
posted:
7/11/2007
I MADE THIS WITH THE CHICKEN AS LISTED AND IT WENT OVER SO WELL I TRIED IT WITH THICK PORKCHOPS. I CHANGED THE SOUP TO CREAM OF MUSHROOM AND USED PORK FLAVOR STOVE TOP. I COOKED IT A LITTLE LONGER THAN THE 30 MINUTES. IT WENT OVER EVEN BETTER WITH THE PORK!
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