I especially like this recipe because it reheats well and I can have leftovers for lunch at work the next day. I have also tried this without the mushrooms – instead I added a layer of sliced zucchini and it turned out really tasty!
Ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter
- 3 teaspoons minced garlic
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 bag fresh baby spinach, washed & spun dry
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits
- 1 cups shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees F.
Melt butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic & spinach. Saute until spinach begins to wilt. Transfer to casserole dish and even out on bottom. Layer mushroom slices on top of spinach.
Mix together cream of mushroom soup, italian seasonings, milk & parmesan cheese. Pour some of the mushroom sauce evenly over top of mushrooms.
Layer chicken on top of mushroom sauce & mushrooms, pour remaining mushroom sauce evenly over top of chicken.
Sprinkle bacon bits on top of mushroom sauce. Bake 25 minutes or until bubbly and chicken is cooked thoroughly and turn oven off.
Sprinkle mozzarella cheese over top of casserole and let sit in warm oven for about 5 minutes.
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Quick Tip: The leftovers are absolutely delicious so be sure to make more than enough!
Thanks to Bariatric Kitchen for this delicious Italian-inspired chicken meal!
