Ingredients:
6 thin-sliced chicken breasts
1 small bag fresh baby spinach
1 large package sliced mushrooms
1 container green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
Dash of pepper
Dash of herb and garlic seasoning
8 oz shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until tender.
Add fresh spinach to the skillet and cook until wilted. Season with a dash of pepper and herb and garlic seasoning.
In a 9×13 baking dish, spread a thin layer of the green onion cream cheese on the bottom.
Place chicken breasts evenly over the cream cheese. Top with the spinach and mushroom mixture.
Dollop remaining cream cheese over the top, then pour chicken broth evenly over everything.
Sprinkle shredded mozzarella cheese generously across the top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until chicken is cooked through and cheese is golden and bubbly.
Let rest for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutesKcal: 340 kcal | Servings: 6