Stuffed Chicken Florentine

Directions

1. 1

   1 pk (10 ounces) frozen chopped -spinach 1 pk (5.25 ounces) Idaho' sour -cream 'n chive potatoes 2 c Hot water -Ground nutmeg 3 Chicken brea

2. 2

   pierce box several times

3. 3

   Place box on paper towel and cook on High 3 to 4 minutes or until thawed

4. 4

   When cool, squeeze to remove all liquid

5. 5

   Meanwhile

6. 6

   in 2-quart microwave-safe casserole combine potatoes, water and a dash nutmeg

7. 7

   Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once Drain any remaining liquid

8. 8

   Stir in 1/4 Cup sauce mix and 3/4 of the drained spinach