The Scoop
Basically, the dorm potluck equivalent of showing up overdressed and somehow becoming everyone’s favorite.
Tender chicken gets tucked into a garlicky mushroom cream sauce before the whole thing gets buried under bubbling mozzarella.
It’s deliciously comforting, crowd-friendly, and considerably more impressive than anything that comes out of a cafeteria microwave.
Ingredients
- 4 chicken breast, skinless, boneless and halved
- 1/4 cup butter
- 3 teaspoons garlic, minced
- 1 tablespoon lemon juice
- 1 (10.75) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup parmesan cheese, grated
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits
- 2 cups mozzarella cheese, shredded
Directions
- Preheat the oven to 350 degrees F.
- Arrange the chicken breast halves on a rimmed baking sheet.
- Bake until the chicken is fully cooked and the juices run clear, registering 165 degrees F when tested with a meat thermometer, about 20-30 minutes.
- Remove the chicken from the oven and set it aside for later.
- Increase the oven temperature to 400 degrees F.
- In a medium saucepan over medium heat, melt the butter.
- Add the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and parmesan cheese while whisking.
- Cover the bottom of a 9x9-inch casserole dish with the spinach.
- Top the spinach with the mushrooms.
- Pour half of the cream mixture from the saucepan over the spinach and mushrooms.
- Arrange the chicken on the top and cover it with the remaining sauce.
- Sprinkle the bacon bits and the mozzarella over top.
- Bake until the cheese is bubbly and golden brown, about 20-25 minutes.
- Serve warm!
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