Okay, kids...here ya go! I hope someone makes this and lets me know if its actually as good as I think it is!! Creamed Spinach and Mushroom Chicken Ingredients: 8 oz. cream cheese, softened (I use light cream cheese, Neufchatel) ½ cup white wine 1/2 cup grated parmesan cheese, divided (¼ cup for later, see directions) 2 to 3 cloves garlic, minced ¼ cup onion, finely diced Pepper (to taste, about ¼ to ½ teaspoon) 2 to 2 ½ pounds boneless, skinless chicken breast (sliced in half if too thick) Garlic powder (approx. 1 tlb) Seasoned salt (like Lawry’s) (approx. 1 tlb) 8 oz. package sliced mushrooms 1 lb. bag frozen spinach, thawed and squeezed very dry (veryyyy dry) Sliced mozzarella cheese (optional) Directions: Combine cream cheese, wine, parmesan, garlic, onion and pepper. Mix until well blended. Add spinach and mix well (should look like spinach dip). Spray bottom and sides of crockpot with vegetable spray. Arrange chicken in bottom of crockpot. Try to keep all on one layer (an oval crock works best). Sprinkle chicken with seasoned salt and garlic powder. Cover chicken with sliced mushrooms. Pour spinach sauce over mushrooms. Cook on low for 4 to 5 hrs. (depending on the crock, mine usually cooks in about 4 hrs.). When chicken is cooked through, remove chicken only from crock. Put chicken on serving plate and place half a slice of mozzarella on top of each piece (the heat will melt the cheese). NOTE that this is optional. Stir spinach/mushroom sauce. Add additional ¼ cup grated parmesan if too thin. Spoon spinach/mushroom sauce onto serving plate and place chicken on top.
Posted on: Tue, 07 Oct 2014 23:27:21 +0000
Trending Topics
Recently Viewed Topics
© 2015