Chicken Florentine Casserole
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups uncooked rice
1 can (10 ounces) cream of chicken soup
4 to 6 skinless, boneless chicken breast halves, cut into strips
1/4 teaspoon garlic powder
1 1/2 cups grated Swiss cheese
Pepper, to taste
Combine the spinach, rice, soup and pepper. Mix well. Spread into a lightly greased 13x9x2-inch baking pan. Layer chicken strips on top. Sprinkle with the garlic powder and more black pepper. Top with cheese. Bake at 350 degrees F for 25 minutes.