Crumb-Topped Chicken
Crescent Rolls and Creamy Spinach Rice
Ingredients
- 1 cup chicken broth
- 2 (10.75-oz) cans cream of chicken soup
- 1½ cups herb stuffing mix
- ¼ cup butter, melted
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- 6 large slices mozzarella cheese (or use Swiss or white Cheddar)
Instructions
- Preheat oven to 350°F. Whisk broth and soup until smooth in a bowl.
- Toss together stuffing and melted butter in a separate bowl.
- Place chicken in a lightly greased 13- x 9-inch baking dish; top with cheese slices.
- Pour soup mixture over chicken and cheese; top with stuffing mix.
- Bake, uncovered, 30 to 40 minutes or until chicken is done. Serve over Spinach Rice recipe.
Side Dish Ingredients
- 1 (8-oz) can refrigerated crescent roll dough
- 1 cup long-grain white rice
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 (6-oz) pkg baby spinach (see Note)
- 1 Tbsp lemon juice
- ½ (8-oz) block cream cheese, cut into small pieces
- 1 tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bake rolls according to package directions.
- Cook rice according to package directions.
- Sauté garlic in hot oil in a large nonstick skillet over medium heat 1 minute. Add spinach, a handful at a time, and cook 3 to 5 minutes or until wilted.
- Add lemon juice, cream cheese, salt and pepper; stir until well blended and creamy. Stir in rice.
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