Wednesday, December 18, 2013

Time to Impress


So I made this baked chicken last night.  And I was impressed.  It was one of those wow moments you get when something turns out really good.  My son wouldn't touch it because it has spinach, artichokes and mushrooms, but my daughter loved it.  Seriously raved on and on about it.  And it was relatively easy.  The only extra step besides chopping is cooking the onions and mushrooms before putting it all in a casserole pan and baking it.  You could probably skip that step if you don't mind onions being crunchy.  I'm calling this Baked Italian Chicken.  The sauce is so darn tasty and it makes enough to serve it over pasta if you'd like.  Enjoy!

BAKED ITALIAN CHICKEN
4 boneless, skinless chicken breasts
One 14-ounce can artichoke hearts, drained very well (squeeze them) and quartered
8 ounces mushrooms, sliced
2 T butter
1 onion, chopped
One package Zesty Italian dressing mix (Good Seasons brand)
4 Roma tomatoes, seeded and chopped
1/4 C chicken stock
8 ounces cream cheese, cubed
5 ounces fresh spinach
2 teaspoons garlic powder
Black pepper
8 ounces shredded Mozzarella

NOTE:  I have updated this recipe and reduced the amount of chicken stock as well as included seeding the tomatoes and squeezing the artichokes since a few people are having trouble with the sauce.  Also, I strongly urge you to use a meat thermometer to test the doneness of the chicken. Chicken should be at 165 degrees internally.  Some of the comments left are that the chicken is taking very much longer to cook, and I'm not sure how they tested the doneness of the chicken.  A meat thermometer is your best measure to ensure that it's done. 

Cook the onions and the mushrooms in the 2 T butter and a drizzle of olive oil until tender.  Remove from the heat. Spoon the mushrooms and onions out of the butter and discard the butter.

Preheat the oven to 350 degrees.  Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder, and black pepper into the cream cheese mixture until smooth.  Stir in the tomatoes, artichokes, mushrooms, onions, and spinach.  

Place the chicken breasts into a casserole pan.  Pour the cream cheese and veggie mixture over the chicken.  Bake for around 30-35 minutes OR until the chicken is done.  Sprinkle the shredded cheese over the top and stick it under the broiler a few minutes to melt the cheese.

161 comments:

  1. Oh my goodness, my mouth is watering just looking at the pic! It sounds delicious:)

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    1. Thank you, Victoria! We really loved this one!

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  2. Wow, this really looks good. I make something just a little similar but I think I like this better. I also think that because you used the Italian dressing mix, marinated artichoke hearts would be great. I'm definitely trying this one!

    Thanks so much for all you very nummy recipes. I have yet to find one I didn't like!

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    1. Wow, thank you so much! I hope you enjoy this one! We loved it! Marinated artichokes would be great too!

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  3. Impressive indeed, Cindy...Thank you so much for sharing...

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    1. Hi, Rosa. This has a lot of veggies in it, so a nice salad and some garlic bread would go great too. If you wanted something more substantial, maybe some roasted potatoes would work too. Please let me know if you try it!

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    1. Hi, Blair! I didn't cover it, and it stayed juicy. Hope you enjoy it!

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  6. Gosh this looks amazing...definitely making for my next date night:) thanks so much for sharing!

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    1. You're welcome! I hope you enjoy it, and thank you for the compliment!

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  7. Wow was this good. I didn't have any artichokes on hand so made it without and it was delicious. I served it with homemade pesto pasta, salad and garlic bread. I'll definitely be making this again. My husband suggested adding capers and pinenuts and I think that would be a great addition.

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    1. I'm so glad you liked it! I think capers and pine nuts would be a great addition too! Thank you for the compliments!

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  8. Made this and it was EXCELLENT! Even my brother, who is extremely picky raved about it!

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    1. Oh, good! I'm so glad you and your brother liked it! Thank you for letting me know!

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  9. Made this as a test for our annual Italian Night Dinner Party coming up and it was delicious! Definitely my entrée choice for this year! Only issue found the finished dish to be a little watery; probably the tomatoes. Wondering if sliced cherry tomatoes would work better?

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    1. I'm so glad you liked it! I think cherry tomatoes would work great, too!

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    2. I do need to make this up a little in advance of my baking the dish. Do you think it could sit in the fridge prepared for baking for 2-3 hours? Thank you

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    3. I think it would be fine in the fridge for that amount of time. I would just leave the cheese off. Enjoy!

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  10. just made this tonight and it got rave reviews! my husband eats low carb and recipes are hard to find that the whole family will enjoy so this will now be a favorite. the only comment i have is that it took a lot longer than 30 minutes to cook thoroughly, but it was well worth the wait!

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    1. I'm so glad you liked it, Kristal! It can take longer depending on the size of your chicken. Thank you for letting me know!

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  11. Oh no! 30 minutes is almost up and the chicken is still raw! Should I turn up the temp in the oven?

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    1. I'm sorry that I didn't see your comment last night. I usually use a thermometer to check the chicken and keep cooking it until it's at 165 degrees. I sure hope yours turned out okay!

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    2. I too just tried your recipe. I put it in the oven at 375 for an hour and pulled the chicken out to test and it was raw/cold. never had this problem before baking chicken. The dish was hot, so it wasn't my oven. Do you have any suggestions as to why this happened?

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    3. I'm not sure why that happened. I'm guessing maybe you used larger chicken breasts? I bake 10-20 pounds of chicken at work frequently on sheet pans, and it never takes more than 35-40 minutes. I also use a gas convection oven, which cooks faster. I'm sorry you had that problem.

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    4. Thank you for the quick response. I dumped it into a skillet and cooked all of it together that way. It was still yummy!

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    5. You're so welcome! I'm glad you enjoyed it, nevertheless!

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  12. oh my...DELISH!! Rave reviews by family and dinner guests!!
    I cut chicken breasts into four pieces, used fresh garlic, and seeded roma tomatoes. Sprinkled with chopped fresh basil before serving. Served with pasta.

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    1. Thank you so much, Laurie! I'm so glad you liked it!

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  13. Does Good Seasons have MSG (yeast extract) in it? I know Hidden Valley does.

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  14. Do you think anything could be substituted for the spinach? It seems like it would still be good even if I left it out. I make something similar to this but in the crock pot with white wine, and my family loves it. This sounds like a great way to change it up a little! Can't wait to try it!

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    1. Thank you so much! You could leave the spinach out, or you could try kale or other greens. Enjoy!

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    2. i just put a little spinach in it you can't even taste it the sauce covers it up go way to have spinach if you don't like it cuz you cant taste it

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  15. Looks great, I got to try this one. What size of pan? And also would you think this would be a freezer friendly meal? Freeze before or after cooking maybe? Thanks so much.

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    1. Thank you! I think I used a 9 x 13 pan, but for four you might be able to use something smaller. As far as freezing, I'm not sure. I'm afraid it may become watery when it thaws or while cooking. If you try freezing it, please let me know how it turns out. I'm sure I have other readers who would like to know.

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  16. do you mix the Italian dressing dry or make the dressing then mix as followed?

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    1. Hi! You mix the dressing mix in dry with the cream cheese mixture. Enjoy!

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  17. This was so good!! Perfect over spaghetti noddles! Definitely needed to increase cooking time to 45 min. Will definitely make this again. Thank you!!

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    1. You're so welcome, Erica! I'm so glad you liked it!

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  18. I made this last night for dinner (and had leftovers for lunch!)! It was SOOOOO yummy!! And def will be added to our rotation! I left out the artichokes bc I'm not a huge fan but everything else I did exactly the same. 30 mins baked w/ a few mins on broil worked great for us. Next time I will probably add mozzarella cheese to the mixture as well. Thanks for sharing!!

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    1. You're so welcome, Tracy! I'm so glad you liked it!

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  19. This was delicious. Thank you for sharing. It tasted like something from a nice restaurant
    .

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    1. You're welcome! And Wow! Thank you for that wonderful compliment!

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  20. I think I am going to leave the artichokes out and substitute some fresh basil. Anyone else think that would taste good?

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    1. Sounds great! I akways say to use my recipes as a guideline and make it your own. I hope you enjoy it!

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  21. My husband cleaned his plate tonight after making this. I served with rice pilaf and he just loved it. He was very impressed. Thank you and glad I found this recipe!

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    1. You're so welcome! I'm so glad you and your husband enjoyed it!

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  22. I have this cooking in the over right now! I can't wait to taste it!

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  23. Looks delicious! Does anyone know if the chicken breasts need to be frozen or dethawed? Thanks!

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    1. Thank you, Ashlyn! I used thawed chicken breasts. I'm afraid frozen would be too watery and affect the sauce. Enjoy!

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    2. Thank you for responding so quick. I was short on time so my chicken breasts weren't all the way dethawed. Ended up having to drain some juice but the sauce was still AMAZING! Didn't have artichoke hearts or mushrooms and ran out of time to saute the onions and it was still wonderful! My husband ate it in about 5 seconds and said that it was way better than Olive Garden (haha!) Thank you for the wonderful and delicious recipe!

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    3. You are so welcome, Ashlyn! I'm so glad you and your husband enjoyed it!

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  24. Has anyone tried this as a freezer meal? We love this and I would love to make some more to store in the freezer for the future!

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    1. I think you could freeze them assembled but without the cheese and add the cheese later after baking. I'm afraid the ice crystals from the chicken and the veggies will create too much liquid. You may want to cook it, drain the juice from the pan, and then add the cheese to melt at the end. I'm sure some of my other viewers would like to hear the answer to this, so if you try it, please let us know!

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  25. Made this for dinner tonight and we loved it! I did substitute sun dried tomatoes for the fresh, since we like them better, and found the cooking time to be 50 min, even with fresh chicken breasts. Reminded us a lot of the flavors in our favorite dish, Pasta Milanese, from Macaroni Grill. I will definitely make it again. Thanks for the delicious recipe!

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  26. I made this last night for my boyfriend and his family and it was a HIT! I doubled the veggies and also added zucchini. I served it with bow tie pesto pasta. SO delicious! Thank you for sharing this wonderful recipe!

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  27. Could you put in crock pot? Would be great for Sunday dinner to come in after church and smell this yummy dish all ready to eat!. Thanks.

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    1. That is a great question! I don't see why you couldn't. The two concerns I would have would be how the cream cheese would do and if it would be lumpy. I'd also be concerned if the 1/2 C chicken stock along with the juice of the chicken will be enough liquid or not enough to keep the chicken moist. And I guess the Mozzarella could be added at the end. If you try it, please let me know how it turns out. I'm sure other readers will want to know that too. Enjoy!

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  28. I'm baking this in the oven right now! The mixture smelled and looked so delicious I almost ate it before pouring it on the chicken!

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  29. The sauce was very watery. I followed the directions exactly. Is that normal? I was expecting a creamy sauce.

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    1. Hi, Jessica! I'm sorry it didn't turn out well for you. The only thing I can think of is maybe your artichokes had too much liquid or the tomatoes were too juicy. I will edit the recipe to also say that the butter/olive oil from the mushrooms should be left in the pan and not put in the mixture. Thank you for letting me know.

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    2. One other thing I changed: I normally only use Roma tomatoes, and I didn't specify that in the recipe. That may be a factor, and I edited the recipe to reflect that.

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  30. I cant wait to try this we are having a Italian Christmas lunch at work tomorrow I was wondering since it is for several people could I maybe cut the chicken so it will go further and I have to make it tonight so do you think I can heat it up in a crock pot at work and serve over linguini noodles Thank you for the recipe sounds delicious...

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    1. Hi, Sarah! I think you can absolutely cut the chicken up. I would cook it in a casserole pan and leave the mozzarella off until it's in the crockpot and near time to eat. I hope I answered this question soon enough! I'd love to hear how it turns out for you!

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  31. This looks mouthwatering. It's reminiscent of a spinach artichoke dip, but for dinner!

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  32. Have this in my oven right now! Smells so delicious, thanks for sharing!!

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  33. I made this tonight and it was a hit! I will only do one teaspoon of garlic next time and although it does come out a bit ruiny when you serve it, it didn't mess with the flavor. In fact, the juice was delicious on the mashed potatoes! Good, quick recipe!

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  34. This recipe is a little misleading.. I made this last night and used thin chicken breast instead of regular chicken breast for fast cooking.. Two hours later the chicken was still not done .... it was getting late and we ended up ordering out... I am going to try to finish cooking it tonight... I sauce smell and looks wonderful ...I was really looking forward to this dish

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    1. I'm so sorry you had difficulty with this recipe. I cook chicken in the oven like this, even thick breasts, all the time at work and it never takes more than 40 minutes to get done. I'm not sure if your oven cooks differently than mine. I have had a lot of people make it multiple times without problem. I'm so sorry you had to spend money on takeout. I hope it finishes cooking well for you and that you enjoy it.

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  35. I made it tonight for our NYE dinner and it was AMAZING! Didn't put tomatoes cuz my hubby doesn't eat them and it was still so delicious! Thanks a lot for the recipe!!!!

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    1. You're so welcome! Thank you for the compliments!

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  36. O.M.Delish.Yumminess!!! Made this tonight and it was BEYOND!!! Things to note....I followed the recipe EXACTLY...except..I only had three (large, thick) breasts ..not four...so I three in four small boneless, skinless thighs to take the space of the missing breast. My thoughts?!?!?! I loved the thighs best...hubby lived the breast...they were both ridiculous good!! Next time...(and there will be a next time very soon)...because we LOVE artichokes....I will double them....Seriously? Stellar recipe!!! Thank you!!! =)

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    1. You're welcome, and thank you so much, Alesha! I'm so glad you both enjoyed it. Thank you for letting me know!

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  37. Wondering if you can substitute the chicken with pork chop?

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    1. I think that sounds like a wonderful substitution! I'd love to hear how that turns out!

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  38. I made this a few days ago and my husband and 2 y/o loved it! Making it again tomorrow :) Thank you!

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    1. I'm so glad you and your family loved it! Thank you for letting me know!

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  39. Just came across this recipe and it looks DELISH! Want to make it for dinner tonight but don't have the zesty italian dressing mix? Anyone make this without the dressing mix? what can you supplement with?

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    1. Thank you so much! You can use just regular Italian dressing mix. I just find that the zesty version isn't sweet like some of the regular Italian dressing mixes. But it should work just fine. If not using that at all, you can use a mix of herbs or Italian seasoning and maybe a splash of vinegar to give it that tanginess. Enjoy!

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  40. This was excellent! ! Thanks so much for sharing! !

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  41. I made this last night and the flavor was wonderful! I did substitute sundried tomatoes for the romas but other than than I did everything the same. You could also just add undercooked penne pasta to the casserole before baking if you do not eat chicken and it would be a great pasta bake!! Thank you for this recipe...my friends loved it!!

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    1. You're so welcome! Great idea with the pasta too. And thank you!

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  42. I made this tonight. It is done cooking, but my husband is not home from work yet, so I am trying to wait for him before I dig in!!! It smells and looks wonderful. I used 4 thin chicken breasts and they were fully cooking in the 30 mins. This will definitely be a weekly meal for us!!!

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  43. I made this for dinner last night. So Good!! The kids even ate it. My husband absolutely loved it. I didn't have any spinach, but it still came out wonderful. I saw some of the comments said it took them longer than 30 minutes to cook their chicken. I had some rather big chicken breast, so to save time I cut them in half and pounded them thin with a meat mallet. After 30 they were tender and perfectly cooked through. Thanks for the recipe this one is a keeper!

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  44. I made this for dinner tonight. WOW! It was a huge hit for the whole family. I did not use artichokes just because I did not have any. I also made mine in the slow cooker & it turned out absolutely delightful! Thanks for sharing. This will be a regular dish for our family.

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    1. Thank you so much! And the crockpot idea is awesome!

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  45. In the oven now, it's done! Smells delicious and taste test was great. Mine is watery and I followed direcrions thoroughly, guessing maybe artichokes too juicy and next time I will try to squeeze the diced Roma tomatoes to get excess liquid out. Making linguine to go with it since it is not as creamy as I had wished, thanks for the recipe!

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  46. From all the comments, I know this is going to be good, but I've had it in the oven for 45 minutes so far, and the chicken is still pretty raw. Perhaps people used smaller breasts.

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    1. Are you using a meat thermometer to check the internal temp? It should be at 165. I'm not sure why it works for some people and doesn't for others. I've never had a problem getting chicken to cook fully in that length of time. I do hope you enjoy it when it comes out!

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  47. One of the BEST dishes I've had....EVER! I precooked my chicken...it still turns out WONDERFUL!

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  48. Turned out great. I did end up baking it for 45min.

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  49. Had this tonight and it was delicious!! A few notes - I substituted sun-dried tomatoes (yum!) and I cooked in the crock pot on low all day. I used frozen chicken breasts and assembled the dish the night before (except for the mozzerella cheese), plus I didn't melt the cream cheese first - just tossed all the ingredients in. Put it in to cook in the morning and it turned out beautifully for dinner! It was great served over fettucine and topped with cheese before serving. Definitely going into my rotation!

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    1. I'm so glad you liked it, Carey! And I love the crockpot tips. I have a lot of followers who like to do crockpot meals, and this one is perfect for that! Thank you for letting me know!

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  50. Entertaining friends tonight and trying this for the first time. Can't wait!!!! So easy to make and I'm sure it will be a wonderful meal. Thanks, Dawn

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  51. I loved this recipe and so did my Husband. I did have quite a bit of liquid underneath the chicken breast. Next time I will seed the tomatoes and press ALL the water out of the artichokes. I also had to cook it about and hour due to large chicken breast that I used.

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  52. I made a version of this using your recipe but making it a skillet dish by cooking the chicken first in a stock pot. I chopped the cooked chicken and then added the other ingredients to that in a deep skillet. I was able to use the broth from the chicken I just cooked and it made it a little quicker to do it all on the stovetop. The whole family loved it! Thanks for the great recipe. :)

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  53. We liked the flavor of this, but like the poster above, I did not get creamy sauce, I got watery broth in the bottom of the dish. I did seed and dry off the tomatoes, I did drain the artichokes thoroughly, sliced the chicken breast in half lengthwise, still took 45 minutes to cook. I like the flavor but how do you get a creamy sauce and not watery broth?

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    1. I'm not sure why it turns out that way for some. I did use Roma tomatoes, which aren't very juicy, and seeded them. Mine just turned out that way. Sorry it didn't work for you.

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  54. Another upscale resturant quality recipe! Prepared exactly as the recipe stated. You are a wonderful cook! Thank you for so many delicious recipes!

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    1. Thank you so much for the kind words, Martha, and you're so welcome! I'm so glad you enjoyed it!

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  55. Just wanted to mention, when I removed the dish from the oven to add the cheese, the sauce did appear watery, I just gave it a good stir and spooned it back over the chicken, added the cheese and browned it, THE SAUCE WAS PERFECT!

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    1. Thank you again, Martha, for the kind words!

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  56. Do you happen to know if this is gluten free? I want to make this for a gluten intolerant friend for dinner. TIA

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    1. Hi, Heather! I just looked at a packet of Zesty Italian dressing, and it does contain wheat and soy. You may want to make your own seasoning mix or find a gluten free one. I also know that some dried herbs and so forth use things to keep it dry and separated and I'm not sure what those things are. You may want to use fresh garlic instead of the powdered. Enjoy!

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  57. Love this recipe!

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  58. I have started a new diet and would like to know how many grams of protein and how many grams of carbs are in this dish?

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    1. I don't have the exact counts, but I would say a chicken breast would have between 20-30 grams of protein, depending on the size. I think the Mozzarella would be somewhere between 6-10 per serving and cream cheese would be about 4 grams of protein per serving. 1 whole artichoke has 13 grams of carbs in it, so I would guess there would be a high number of carbs. The spinach and mushrooms have very little carbs. 1 Roma tomato has 7 grams of carbs in it. So I would imagine, if you're trying to cut out carbs, I would leave out the artichokes and spinach. I'm not sure about the protein or carbs in the dressing mix. Enjoy!

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  59. my family is very picky so i stir fried the mushroom,onion and tomato for a long while then put the spinach and Italian mix in with then i poured the melted cream cheese mix in i( used artichoke bruschetta) then put the artichoke in then i poured alittle cooked brown rice in it and cut the chicken in smaller pieces put that in then poured it all in a oven dish it was fabulous THANKS FOR THE IDEAS

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  60. I made this tonight and it was awesome! The whole family liked it. I didn't have any problem with the chicken being done after 30 minutes. I was wondering if you could cut up the chicken breasts or use a rotisserie chicken? Do you think you would have to alter the cooking times?

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    1. Hi, Sue! I'm so glad you all liked it! I think you could absolutely cut up the chicken breasts or use rotisserie chicken. I know for sure the cook time would be less for rotisserie. I'm pretty sure it would be less time for cut up chicken, but I don't know how much.

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  61. After my last attempt at making a chicken casserole was a complete failure, I was a little hesitant about trying another one, but I am so glad I decided to give this one a try! It turned out super delicious! I always read the comments before trying a recipe so that I can make any adjustments I feel may be necessary. Because I noticed the main complaints were that the sauce was too watery or that the chicken was undercooked, I made one simple little change to avoid both of those issues. I cut my chicken breasts in half because they were extra large and then I browned them on both sides before putting in the baking dish. By browning them they are partially cooked already which will take care of the undercooked chicken issue. Browning will also take care of a too watery sauce because by browning, you are reducing the amount of water in the chicken. Voila, problem solved! I hope those that tried this and were not happy with the results will try it again with these changes because it really is a very delicious dish!

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  62. This was delicious! I used chicken tenders instead of chicken breast and it cooked in the allotted time. I also left out the mushrooms, because I hate them. I served it over pasta. I used the juice in the bottom of the pan to coat the pasta.

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  63. This was definitely a super delicious dish. My chicken breasts were about 3/4 inches thick and we're perfectly done in 45 minutes. Just a hint to those who are having a problem with too much water forming in the dish: because mushrooms contain a great deal of water it's important to sauté them by themselves until they are brown and no longer contain any water in the pan. I did that and the sauce was not watery at all

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    1. Thank you for that tip, Gloria! And I'm so glad you enjoyed it!

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  64. This sounds really good - planning to make it as part of my Christmas Eve buffet. I'm thinking of cutting the chicken up into small pieces and pre-cooking it and any other "watery" ingredients before mixing it all together. Also considering using roasted red peppers in place of the tomatoes, just a matter of preference. Thanks for the recipe!

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    1. Thank you! And I think roasted red peppers sound like a great substitution! Enjoy!

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    2. They were! It turned out delicious. I did pre-cook the chicken in small pieces. Also pre-cooked the spinach in with the onions and mushrooms. It was a big hit on Christmas Eve! Thanks again.

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  65. I made this last night. I forgot to buy tomatoes so I used a can of Rotel-Mild, drained that I had. And served with steamed asparagus on the side.
    This meal..... Oh. My. Good. Gosh. So yummy. And pretty easy to make. I will definitely be making this again and again!

    Thanks!!

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    1. You're so welcome, Stephanie! I'm so glad you liked it. RoTel sounds like a great addition!

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  66. This looks so delicious. It's in the oven now. After reading the other replies, I sautéed the spinach with the mushrooms to get rid of the water. I added capers and about a cup of parm. cheese.

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    1. I think capers sound wonderful here! I hope you enjoyed it!

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  67. After reading all comments, people, cook the chicken until it is done! Ovens run at different heats, so just check until it is done. This is a necessity for most recipes. If the sauce is runny and you want it thicker, then remove the chicken, put the juice in a pan and thicken with flour.

    That said, this is a lovely recipes; we all loved it!

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    1. Thank you so much, Sherri! I'm so glad you enjoyed it!

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  68. How many people will this feed? I'm excited to make it!

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    1. This fed my family of four. Sorry for the delay in response. I actually spent 9 days in the hospital and we have had a snowstorm and just now have internet. I hope you enjoyed it!

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  69. Hi was wondering how many people this recipe will serve? I've gotta feed 15 people and trying to figure out how much I would need.

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    1. Hi, Candace! This fed my family of four. I hope you enjoyed it!

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  70. I just made this and it is in the oven. Why am I supposed to discard the butter remnants after cooking the onions and mushrooms? From what the recipe says, the pan doesn't get further use. Why is this in the instructions?

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  71. I just tried this tonight and my fiance and I LOVED it!!!! I actually only used 1/2 of the mozzarella and 1/2 of the cream cheese, and it was great! Didn't miss the extra at all. He ate it with whole wheat pasta, I had a sad. Delicious. I can't wait to eat the leftovers. And make it again!

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  72. Because some had commented that they had problems getting the chicken cooked in 30 minutes, I used chicken tenders; and it turned out perfectly. The chicken was tender and moist, and hubby LOVED the sauce and gave it as many thumbs up as he possibly could . . . . so this will be in my recipe rotation from now on. Thank you SO MUCH for posting this simple yet delicious recipe!

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  73. I made this last night. Winner winner chicken dinner.

    I made minor modifications (low-fat cream cheese, subbed sliced black olives for mushrooms, used canned instead of fresh tomatoes, cut the breasts into smaller pieces -- 2-3 pieces each, and seared the meat in seasonings before placing it in the baking dish) and it was wonderful. THANK YOU!

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  74. This was incredibly delicious!! I have no idea why everyone is having trouble getting the chicken done but there is no reason to change the cooking time at all!

    I didn't have 1/4 cup of broth so I sauteed my chicken breasts in with the onions and mushrooms and used the juice/butter from that. I wish I had a little more sauce because it was so so yummy and I served it over angel hair pasta. Will make more sauce next time! Making again for an Italian potluck we are going to Sunday afternoon! It was that good!!

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  75. Just saw your delicious recipe. And am certainly going to try. The 'T' for butter. I'm guessing it's for tablespoons and not teaspoons. My oven is a fan force oven, but I've noted the comments about cutting the breast/s lengthwise, or buy tenderloins. Also precooking in a pan sounds good. It looks yummy.

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    1. Hi, Diddles! The capital T is for tablespoon. Half & half is in one carton and consists of half milk and half heavy cream (I saw your other comments). The Italian dressing mix is a powder in a packet for making Italian dressing. I think by "fan force" you mean convection oven, which is what I have. I do hope this helps and I hope you enjoy the recipe!

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  76. I used a thermometer...and after 35 minutes chicken breast registered at 120. I had to cook it an additional 20 minutes for it to register at the correct temperature. And yes, I squeezed the artichokes and seeded my tomatoes. Maybe my chicken breasts were thicker than what you used in your recipe. If I had used thin cut breasts I might have gotten a better result

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  77. Looks great, thinking of making this for dinner but my family is on a low carb diet. Do you know what the carbs are in this?

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  78. After reading many comments, I wonder if some people are using chicken breasts on the bone and straight out of the fridge. That would account for undercooked chicken.

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  79. I'm guessing the 5oz of spinach is not by weight? More like a scant 3/4 cup?

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    1. Hi! I think I used roughly half of a 10 ounce package, stems removed and the leaves torn. It's just a guesstimate though, and please use as much or as little as you like. Enjoy!

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  80. This is assembled and ready to bake ! I used wine instead of stock and sundried tomatoes instead of fresh . Anxious to try it

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  81. This is in the oven. I tasted the sauce. OH MY GOODNESS!!! I used fresh garlic(always) and I mixed everything in a skillet and poured it on the chicken breasts. Thank you for posting this, Have it pinned on my cooking page on Pinterest

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  82. Made this last night and it was so good!! Is there a way to find out the nutrition info? Trying to watch my carbs. Thanks!

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    1. Thank you, Sara! I don't know the nutritional info, but most of the ingredients here are low carb. Glad you enjoyed it!

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  83. Can you use canned mushrooms instead of fresh?

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