I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.
INGREDIENTS
- 1 small bag fresh baby spinach [about 5 oz]
- 1 dash pepper
- 1 dash Herb and Garlic Seasoning
- 8 oz shredded mozzarella cheese
- [3] thin sliced chicken breast halves [about 2 ½ lbs.]
- 1 container green onion cream cheese*
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1 Large package sliced mushrooms
INSTRUCTION
[Try browning the chicken first to look/taste better?]
1) In a 9×13 pan, lay out chicken in single layer, top with
spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my
largest glass pan: 11x15]
2) Soften cream cheese and whisk in olive oil and chicken
broth. Pour over mixture. Lay piece of foil over the top but do not seal.
3) Bake at 375°F for 20 minutes, remove foil and bake
uncovered for another 20-25 minutes.
4) Sprinkle Mozzarella Cheese on top and bake uncovered for
another 10 minutes or until starting to brown.
5) Let cool for 10 minutes and serve.
* [Green onion cream cheese doesn’t exist. Chive & onion
cream cheese seems to be a reasonable substitute.]
[Generates a lot of liquid. Maybe serve with mashed
cauliflower, potatoes, rice, or pasta?]