Easy Chicken, Spinach & Mushroom Bake
A comforting and incredibly easy bake that's perfect for busy weeknights. Packed with chicken, spinach, mushrooms, and a creamy sauce, it's a guaranteed crowd-pleaser.
Equipment
- Skillet
- Medium bowl
- 9x13 inch baking dish
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- 2 cups chopped fresh spinach
- 1 cup sliced mushrooms
- 1 cup cream of mushroom soup
- 0.5 cup sour cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Sear chicken breasts in the hot skillet for 2-3 minutes per side until lightly browned. Remove from skillet and set aside.
- Add sliced mushrooms to the skillet and cook for about 5 minutes until softened.
- Add minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant.
- Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a separate medium bowl, whisk together cream of mushroom soup and sour cream until smooth.
- Arrange seared chicken breasts in a 9x13 inch baking dish.
- Spoon the mushroom and spinach mixture over the chicken.
- Pour the creamy soup and sour cream mixture evenly over the top.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 25-30 minutes, until chicken is cooked through and cheese is melted and bubbly.
- Let the bake rest for 5 minutes before serving.
Notes
This bake can be prepped ahead of time and refrigerated for up to 24 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 2 months.