Saturday, March 21, 2015

Taste Buds: Zesty & Creamy Baked Chicken

I haven’t had much time or energy to attempt any new dishes in a while. However this week I had a little more pep in my step and decided to search through my tagged recipes for something interesting. This one my Sister in Law, Mrs. Lambchop posted. And since I adore her cooking and since it sounded so decadently delicious I decided to try it. Because how can you go wrong with butter, a ton of cream cheese and lots of cheese.

I think this is my new favorite meal. I love this served over rice.


2 tablespoons butter
8 ounces mushrooms sliced
1 onion chopped
8 ounces cream cheese chopped
½ cup chicken broth
one package zesty Italian dressing mix (good seasons brand)
8 ounces artichokes, drained and chopped
1 tomato, chopped
5 ounces fresh spinach
4 boneless chicken breasts
2 teaspoons garlic salt
pepper to taste
8 ounces shredded mozzarella

1. In a small frying pan melt butter and cook onions and mushrooms until done.
2. Preheat oven to 350 degrees
3. Put chicken stock and cream cheese in a large microwave safe bowl. Microwave in 30 second increments stirring each time until cream cheese is melted.
4. Once cream cheese is melted whisk in the package of zest until smooth. Stir in mushrooms, onion, artichoke, tomato and spinach.
5. Pam a large casserole dish with a lid. Use the garlic salt and pepper to dust both chicken breasts. Place breasts in the bottom of the casserole. Spread the cream cheese mixture over the chicken breasts.
6. Cover and bake for 45 minutes or until chicken breasts are fully cooked.
7. Remove lid and sprinkle on the mozzarella cheese. Bake for an additional 5 minutes.
Makes 4 servings

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