Chicken, spinach & mushroom Alfredo lasagna. One-Pan Cream Chicken and Spinach is a comforting creamy chicken dinner with sun-dried tomatoes and spinach. Not to mention it is Keto-friendly. In a large skillet, heat oil and butter over medium heat.
Add spinach, in batches, until wilted. Take chicken out of the oven, flip over each chicken breast, and layer the spinach mixture over each piece. Top with shredded mozzarella and feta cheese. You can cook Chicken, spinach & mushroom Alfredo lasagna using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chicken, spinach & mushroom Alfredo lasagna
- Prepare of package of whipped cream cheese.
- You need of Alfredo sauce (your choice of flavor).
- It's of baby spinach.
- You need of chicken breasts cooked and chopped up.
- It's of shredded mixed cheese.
- Prepare of oven ready lasagna.
- You need of small package of mushrooms (Already sliced and cleaned).
- It's of Italian seasoning.
- Prepare of parley.
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Chicken, spinach & mushroom Alfredo lasagna instructions
- Cook chicken in skillet. Season to your liking. Let chicken completely cool..
- Preheat oven to 355°.
- In a large bowl, add chicken, 3/4 of the shredded cheese package, parsley, italian seasoning and the whipped cream cheese. Stir and mix well..
- Grease or use nonstick baking spray in a 9' by 13' casserole pan..
- Add oven ready lasagna to baking pan and cover the bottom as much as possible as your first layer. (Overlapping is fine) mixture will go on top. Then add mushrooms and baby spinach. Finally use spoon to portion Alfredo sauce on top..
- Repeat step 5 until you have the desired layers..
- The last bit of cheese is for the very top of the lasagna..
- Bake for 55 mins and enjoy.
Serve over a hot plate of pasta and couscous. Place the chicken pieces in the hot oil, skin-side down. Arrange the chicken pieces on the spinach, skin-side up. Buddha Bowl With SunButter Thai Sauce SunButter. Remove the chicken and set aside.