Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional: 1/2 cup shredded mozzarella or Parmesan cheese
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms for 3–4 minutes until softened.
- Add chopped spinach and cook just until wilted. Remove from heat.
- In a bowl, mix cream of mushroom soup and sour cream until smooth.
- Place chicken breasts in the prepared baking dish. Spread the mushroom and spinach mixture evenly over the chicken.
- Pour the cream mixture over the top, spreading gently to cover.
- Sprinkle with cheese if using.
- Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
Serving Suggestions
Serve over rice, mashed potatoes, or pasta. Pair with steamed vegetables or a fresh salad for a complete meal.
Prep Time
10 minutes
Cook Time
30–35 minutes
Total Time
40–45 minutes
Servings
4