12 Jun

We tried a dish by this name at a local bar & grill and while it was good it was a little over the top – too creamy, too cheesy, and overall too decadent (I guess there is such a thing!) to finish. This is my version which is lighter but just as flavorful and satisfying.

Time: 5 min prep   15 min cook         Serves: 4


  • 4 cooked boneless skinless chicken breasts seasoned with salt & pepper (I grilled mine but you can use any method you like)
  • 8 oz. button mushrooms, sliced
  • 1 tbsp butter
  • black pepper & sea salt, freshly ground to taste
  • 1 batch Creamed Spinach
  • 1 cup shredded cheese (I used Monterrey Jack/Cheddar/Mozzarella blend)

How to make it

  • Preheat oven to 350F. Prepare a baking dish with cooking spray.
  • Melt butter over medium heat in a skillet. Add mushrooms and season with salt & pepper. Cook, stirring, until they begin to release their own juice. Remove from heat.
  • Place chicken breasts in prepared baking dish. Spoon mushrooms over top. Top with creamed spinach and finally with shredded cheese. Bake for 15 minutes or until heated through and cheese is melted.

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