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
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.