Baked Italian Chicken

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

Ingredients
  1. 4 chicken breasts, boneless and skinless
  2. 1 (14-ounce) can artichoke hearts, drained and quartered
  3. 8 ounces mushrooms, sliced
  4. 2 tablespoon butter
  5. 1 tablespoon olive oil
  6. 1 onion, chopped
  7. 1 package zesty Italian dressing mix (Good Seasons brand)
  8. 4 tomatoes, chopped
  9. 1/2 cup chicken stock
  10. 8 ounces cream cheese, cubed
  11. 5 ounces fresh spinach
  12. 2 teaspoons garlic powder
  13. Black pepper, to taste
  14. 8 ounces shredded mozzarella

Directions
  • Cook the onions and the mushrooms in the 2 tablespoons of butter and a drizzle of olive oil until tender.  Remove from heat.  
  • 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.