Categories: Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- One 14-ounce can artichoke hearts, drained very well (squeeze them) and quartered
- 8 ounces mushrooms, sliced
- 2 T butter
- 1 onion, chopped
- One package Zesty Italian dressing mix (Good Seasons brand)
- 4 Roma tomatoes, seeded and chopped
- 1/4 C chicken stock
- 8 ounces cream cheese, cubed
- 5 ounces fresh spinach
- 2 teaspoons garlic powder
- Black pepper
- 8 ounces shredded Mozzarella
Directions
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Cook the onions and the mushrooms in the 2 T butter and a drizzle of olive oil until tender. Remove from the heat. Spoon the mushrooms and onions out of the butter and discard the butter.
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Preheat the oven to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese. Whisk the dressing mix, garlic powder, and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions, and spinach.
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Place the chicken breasts into a casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 30-35 minutes OR until the chicken is done. Sprinkle the shredded cheese over the top and stick it under the broiler a few minutes to melt the cheese.