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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:
4/16/2007
I substituted pre-cooked cut up chicken breasts and added two cans of soup; one mushroom and one cream of chicken. It went over well with everyone, except my husband, who thought the spinach was over powering. Using 2 cans of soup worked great for me, otherwise I might cut the spinach so it's not such a strong flavor.
posted:
1/21/2007
This is a good recipe. The only problem is that there is no wow factor in this recipe, it is just too simple. I would make it again though.
posted:
1/6/2007
My son loved this recipe - good way to get the greens in. My family loves mashed potatoes and gravy so I had added an extra can of soup - I wouldn't recommend that. The stuffing was overtaken by the soup. They still enjoyed it - it just didn't serve as well. Would make this again.
posted:
10/30/2006
I adapted it for the crock pot- added a bit more liquid & layered the ingredients: suace & spinach mix, 2 chicken breasts, more spinach sauce mix, 2 more chicken breats, rest of sauce, top with stuffing & cook on high for 2-3 hours (check chicken after 2 hours) I also sprinkled stuffing with a little garlic powder for a little more kick- ROOMMATES LOVED IT!!
posted:
10/19/2006
I'm a spinach lover so was anxious to try this recipe. It was very good and easy. I'll definitely make it again and share the recipe with friends.
posted:
9/11/2006
very good! easy to make. i also added a little sourcream and motzerella cheese, just like the other chicken bake i make quite often.
posted:
5/18/2006
This recipe is definitely worth making. It takes no time at all and is delicious. I made it with fresh spinach instead of frozen, and I also used fresh grated parmesan cheese. I pounded the chicken out so it cooked in the time given of 30 min. Hope you decide to make this and enjoy.
posted:
4/16/2006
I substituted Cream of Mushroom soup and drained French Green Beans for the Cream of Chicken and frozen spinach. I also dusted the chicken breasts with garlic salt. My husband loved it! In the future, I'll probably try fresh spinach as the vegetable ingredient.
posted:
3/27/2006
Very yummy and very easy...my husband and I loved it! It did take longer than 30 minutes to cook, but smelled wonderful while cooking. In the future I think I would brown the chicken a little before baking to speed cooking time and perhaps add a can of Italian style diced tomatoes (drained) to the spinach/soup mix. Highly suggest this recipe!
posted:
3/22/2006
Very easy to make and was pretty tasty! I used 98% fat free cream of chicken and it was really good.
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