Ingredients

One package of prepared chicken-flavored rice pilaf (I used the one with almonds in it) One large bag of frozen spinach, thawed and drained, squeezed dry Four boneless, skinless chicken breasts (UNcooked) One carton of sliced mushrooms, rinsed One can of golden-type cream of mushroom soup diluted with one-half can chicken broth Two cups shredded sharp cheddar cheese. I buttered a deep oval pyrex dish, spread the cooked pilaf on the bottom, and topped with the spinach. Then I sprinkled one cup of the grated cheddar. I placed the chicken breasts atop the spinach. I threw in the mushrooms, and arranged them over the chicken. Then I poured the soups over everything and topped with the remaining cheese. I covered it with a tight-fitting glass lid and cooked it at 350F for one hour and ten minutes...it was perfect!

Description

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