Diva Tasting: Chicken with Mushrooms and Spinach…

Chicken with Mushrooms and Spinach


½ Cup All-Purpose Flour

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Paprika

1 Tablespoon Poultry Seasoning

Kosher Salt And Ground Black Pepper To Taste

3 Pounds Skinless, Boneless Chicken Fingers/Strips

3 Tablespoon Olive Oil, Or As Needed

1 Small Bag Red Fingerling Potatoes, Halved

3 Tablespoon Butter, Or More As Needed

1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms

4 Green Onions, Diced

4 Cloves Garlic, Minced

1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup

1 Cup Chicken Broth

½ Cup White Wine

1 (8 Ounce) Package Fresh Spinach

2 (8 Ounce) Packages Shredded Mozzarella Cheese

½ Cup Grated Parmesan Cheese


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.

Step 2 Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.

Step 3 Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared 9×13 baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.

Step 4 Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and wine. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.

Step 5 Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

Step 6 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more. Serve with a salad with lemon vinaigrette and beverage. Serves 8


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