My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.

T.C.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.

  • Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Editor's Notes:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

601 calories; 27.5 g protein; 8.8 g carbohydrates; 138.4 mg cholesterol; 1417.8 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/09/2014
I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice and creamy I stirred in a package of cooked egg noodles. Easy and yummy. Everyone said it was a make again. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/03/2017
This turned out soupy and the mozzarella cheese even sank in. I'd like to try to make this again with some tweeks. I would add more chicken more spinach less broth. Read More
(2)
26 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/09/2014
I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice and creamy I stirred in a package of cooked egg noodles. Easy and yummy. Everyone said it was a make again. Read More
(15)
Rating: 4 stars
12/09/2014
I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice and creamy I stirred in a package of cooked egg noodles. Easy and yummy. Everyone said it was a make again. Read More
(15)
Rating: 4 stars
10/21/2016
So I liked the basics of this recipe but I did make changes that suited my taste after reading that it ended up tasting bland. I used the Italian dressing mix as a dry rub on my chicken and it sat in the fridge for a couple of hours. I sauteed onions in the olive oil instead of using chives. I added the 2 minced garlic cloves because I love garlic. I poured chicken stock (because it's more flavorful than chicken broth) into the pan with the sauteed onions and garlic. I then added my lemon juice, lemon pepper, garlic and onion powder and some herbs de provence.. I after bringing to a boil, I reduces the temp to low and added the cream cheese, whisking until creams. I also used cheddar cheese instead of mozzarella for the bolder flavor it gives. I placed my chicken in the bottom of my casserole dish topped with a layer of cheese next my spinach and then the creamy mixture topped with more cheese and cooked it for 30 minutes at the 375. It tasted very flavorful and was completely devoured. Read More
(8)
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Rating: 4 stars
01/21/2015
Not bad. Very creamy which isn't my favorite but hubs likes creamy dishes and it sounded intriguing so I thought I'd give it a shot. Until I realized (after taking everything out of course) that I didn't have enough cream cheese for a full or even a half recipe.:( So I improvised and made a roux to compensate. It made for a very runny but good casserole. I actually liked it a lot despite the runniness and the cream. I'll have to try it again when I have the correct amount of cream cheese. Thanks for the recipe. Read More
(4)
Rating: 3 stars
11/03/2017
This turned out soupy and the mozzarella cheese even sank in. I'd like to try to make this again with some tweeks. I would add more chicken more spinach less broth. Read More
(2)
Rating: 2 stars
09/30/2017
I don't know what I did wrong but I doubled the recipe and it turned into soup. It was very tasty but the texture was all wrong. Seems like it needed eggs or something to make the cream cheese more stiff. Read More
(1)
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Rating: 5 stars
10/09/2018
There were no leftovers! I made a couple of changed based on what I had on hand but otherwise followed it to the tee. (I used a half cup of parmesan instead of mozzarella and teaspoon of italian seasoning instead of marinating) I will be making this again and this time I will have everything on hand to follow the recipe exactly. Read More
(1)
Rating: 4 stars
01/16/2016
We really enjoyed this recipe. The only thing I will change next time is I'll add more spinach and probably some fresh parm cheese. I also made some egg noodles and put this over the top of the pasta. Read More
Rating: 5 stars
04/07/2017
This dish was delicious and I added mushrooms to the recipe! Read More
Rating: 3 stars
09/14/2018
The flavor was ok. Followed the directions but it was VERY soupy! Uncovered it kept cooking hoping some of the liquid would evaporate but gave up and added some dry noodles to absorb the extra liquid. That worked. Probably won't make again. Read More