Zutaten für Chicken Bacon Mushroom Bake
- 8 oz crumbled bacon (or 8 slices, chopped)
- Boneless Skinless Chicken Breasts
- 5 oz fresh spinach
- Garlic Cloves
- Baby Bella Mushroom
- Low Sodium Chicken Broth
- 4 tablespoons olive oil
- Unsalted Butter
- 1 teaspoon seasoning salt
- Fresh Ground Black Pepper
- 1 teaspoon dried onion flakes
- 4 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups grated parmesan cheese
- 1 cup shredded mozzarella cheese
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Zubereitung von Chicken Bacon Mushroom Bake
- Preheat oven to 350°F (175°C).
- In a 12-inch cast iron skillet, melt 1 tablespoon each of butter and olive oil over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken breasts with 1 teaspoon seasoning salt and 1/2 teaspoon black pepper.
- Add chicken to the skillet and cook for 6-8 minutes per side, until golden brown. Remove to a plate and set aside.
- In the same skillet, melt 1 tablespoon each of butter and olive oil.
- Add 1 lb sliced mushrooms and cook until tender, about 8-10 minutes.
- Remove mushrooms to a plate and set aside.
- Add 5 oz fresh spinach, 2 cloves minced garlic, and 1/2 cup chicken broth to the skillet. Cook spinach until wilted, seasoning lightly with salt and pepper to taste.
- In a medium bowl, combine 4 oz cream cheese (softened), 1/2 cup grated parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, and 1 teaspoon dried onion flakes. Mix well.
- Return chicken and mushrooms to the skillet with the spinach mixture.
- Stir to combine. Add 4 oz crumbled bacon (or 4 slices, chopped).
- Stir in the cheese mixture until melted and combined.
- Top with the remaining 4 oz crumbled bacon (or 4 slices, chopped) and 1 tablespoon of extra parmesan cheese.
- Bake for 30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
72g
Carbs
2g
