Chicken Florentine - cooking recipe

Ingredients

2 (12 oz.) pkg. frozen spinach souffle, thawed
3 c. chicken breasts, cooked and chopped
3/4 c. mayonnaise
1 can cream of mushroom soup
1 can sliced water chestnuts
1/2 c. chopped onion
1/2 c. parsley
1 c. freshly grated Parmesan cheese
2 c. crushed Ritz crackers
1/2 c. melted butter

Preparation

Thaw spinach souffles; spread over the bottom of a 9 x 13-inch casserole dish sprayed with Pam.
Place chopped chicken on top of spinach.
Combine mayonnaise, cream of mushroom soup, water chestnuts, onion, parsley and Parmesan cheese; pour over chicken. Combine Ritz crackers and butter; sprinkle on top of casserole. Bake at 325\u00b0 for 50 minutes.
Serves 8 to 10.
Great served with browned rice and a congealed salad.