My friend Robin S. shared this recipe with me — looked so yummy, I had to give it a try! Click here for the recipe: https://cookpad.com/us/recipes/537004-chicken-spinach-and-mushroom-low-carb-oven-dish
Step-by-step in my kitchen:
The recipe calls for six thin boneless skinless breasts — so I used two thick breasts, sliced horizontally into three slices each, placed in one layer in a 13×9 glass baking dish:
Next layer is baby spinach:
Then sliced mushrooms. I had fresh, but in a pinch, I wouldn’t hesitate to use canned sliced:
This was about 6 oz of baby bellas:
Mixing the liquid ingredients….I didn’t have the cream cheese type called for in the recipe, so I used an 8oz block of standard cream cheese, softened. Next time, I would blend in a blender or with a stick blender, since the cream cheese doesn’t seem to melt a lot more–thus the finished product looked a bit curdled. I think blending it better up front would help. This is the cream cheese, olive oil, and the chicken broth. Next time: a splash of white wine! I added the seasonings at this point, too, so they were part of the sauce (and I didn’t have the brand she called for, so I used my good ol’ standby — McCormick’s All Purpose Seasoning, now sold as Perfect Pinch Original All-Purpose Seasoning.)
See what I mean? I had hoped that this would melt as it cooked, but the curdled look (which is simply little teeny bits of cream cheese) never quite melded…
The recipe calls for covering with aluminum foil. Since I try to cut down on disposable products as much as possible, I cover my baking dishes with silicone covers, such as this 13×9 cover from Norwex (www.vickibentley.norwex.biz – please check out the parties in the dropdown and considering giving someone credit for your order!) No, I didn’t bake it with the packaging—just wanted you to see what the packaging looks like.
Since my chicken cutlets were pretty thin, I went with 20 minutes covered, 20 minutes uncovered, then 10 minutes with Mozzarella cheese added, just to melt the cheese…
Realized it was pretty boring so I sprinkled on a bit of parsley….
And served over some Dreamfield’s angel hair pasta:
And here it is in bite-size pieces for you to see what it looks like “ready to eat” — it was delicious!
Thanks to my friend Robin for sharing! Tomorrow we’ll be having leftovers over brown rice, with a slice or two of no-knead artisan bread I’ll prep tonight!
Find the chicken casserole recipe here: https://cookpad.com/us/recipes/537004-chicken-spinach-and-mushroom-low-carb-oven-dish
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