It’s quick to make this chicken stew and a great meal. Try this spinach and chicken stew with dry cooked pasta or rice and buttermilk. Maybe it’s just me, but it’s only recently that I’ve been getting a kick out of spinach. There’s something special about this vegetable, and you can never have enough for breakfast, lunch and dinner, spinach is perfect. Tell your friends and family about this recipe and let them feel the magic of this dish.
2 cups boneless, cubed chicken breast
1 cup Italian dressing, as needed
½ tsp. garlic powder
¼ tsp lemon pepper
(1) 8 oz package of fresh spinach
(2) packages of softened cream cheese
½ cup chopped fresh chives
¼ cup of olive oil
(1) clove of garlic, chopped
(1) pinch of salt and ground black pepper
2 cups chicken broth
1 cup grated mozzarella cheese
Add and place the chicken in a bowl and pour enough Italian salad dressing to coat it. In the refrigerator, marinate for 2 to 3 hours.
Preheat the oven to about 190 degrees C (375 degrees F).
Drain and discard the chicken and season the chicken marinade with lemon pepper and garlic powder. Move the seasoned chicken to a baking dish. Arrange the spinach on top of the chicken.
In a bowl, combine the cream cheese, chives, olive oil, garlic, salt and pepper. Gradually pour chicken broth into cream cheese mixture, stirring until smooth; pour in chicken and spinach. Fill the foil casserole dish.
Bake in a preheated oven for 20 minutes. Remove aluminum foil and cover chicken mixture with mozzarella cheese; cook, melt, 15 to 20 minutes until chicken is no longer pink in the middle.