Made this for dinner tonight. I had three large chicken breasts that I needed to stretch for dinner for five (ages 13 - 42). This recipe fit the bill perfectly. I had to make a few changes based on what I had on hand and based on prior reviews. First, I cut up the chicken, seasoned it with Emeril's Pizza and Pasta seasoning and browned it in olive oil. While that was going, I melted butter in another saucepan and sauteed a roughly chopped onion until tender, added the mushrooms and sauteed them, then added the spinach last and heated just until wilted. I greased a 10 inch casserole pan and spread the spinach mixture in the bottom and topped with the seasoned chicken. For the sauce, I used the same pan that I browned the chicken in. I used cream of mushroom soup, almond milk (that's the only kind of milk I have on hand), feta cheese (didn't have any parmesan) and bottled lemon juice. I added more of the Emeril's seasoning and some fresh cracked black pepper. I whisked until smooth and heated through. I poured the sauce over the cooked chicken then topped with a pizza blend cheese (didn't have any plain mozzarella) and then topped with the precooked bacon bits. Baked at 350 for 30 minutes and it was SOOOOOOOOO good. I think I'm going to make it like this all the time. Thanks for posting such a versatile and forgiving recipe!!
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Made this for dinner tonight. I had three large chicken breasts that I needed to stretch for...