Last night for dinner, I made this awesome creamy spinach and mushroom chicken. I found the recipe on Pinterest, and decided to try it. The recipe on the website is incomplete, but I just guessed on part of it, and changed some things. It turned out really good, and we will definitely be having it again!
Creamy Spinach and Mushroom Chicken
(My Adapted Version - Makes 4 [Appropriate Sized] Servings)
~ Chicken Breasts (2)
~ Half of a Large Bag of Spinach
~ Half a Container of Sliced Mushrooms
~ 4 oz. Cream Cheese
~ 1/2 Cup of Grated Parmesan (I used a blend with Parmesan and Asiago)
~ 1 Cup Shredded Mozzarella
~ Chicken Stock
~ Extra Virgin Olive Oil
~ Garlic Powder
~ Preheat oven to 350° F.
~ Prepare chicken by putting salt, pepper, and garlic powder on both sides of each breast. Placing them in a casserole dish (8x8).
~ Bake chicken in the oven for 16 minutes.
~ While the chicken is baking prepare your other ingredients. Start with the mushrooms. Sautee them on medium heat in the olive oil until they are completely browned, then season with salt, pepper, and garlic powder. Set aside.
~ Next prepare the creamed spinach. Star by sauteeing the spinach in olive oil, the spinach will shrink and darken, that's how you know it's cooked. Next add the 4 oz. of cream cheese, and the 1/2 cup of parmesan. Stir until all the cheese has melted and combined.
~ Once the chicken is done baking, remove from oven and pour a slight amount of chicken broth over the breasts (this will help keep the chicken moist.. nothing worse than dry poultry).
~ Pour the creamed spinach over the chicken breasts evenly, and add the mushrooms on top. Then add the cup of mozzarella on the very top.
~ Continue baking for 15-20 minutes, or until cheese in slightly golden on top.
Total this took about an hour to make. Well worth it in my opinion, and super easy! I served mine with a brown and wild rice vegetable medley from Bird's Eye. It's an easy, steam in the bag, microwaveable, frozen side. Easy Peazy!
Link to original recipe: