Chicken Spinach Bake
photo by Stoblogger
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
- 2 lbs boneless skinless chicken breasts, uncooked
- 1 (8 ounce) package low-fat cream cheese
- 8 ounces nonfat sour cream
- 10 ounces frozen chopped spinach, thawed and drained
- 1 ounce Lipton Recipe Secrets savory herb with garlic soup mix or 1 ounce lipton recipe secrets vegetable soup and dip mix
- 1⁄4 cup grated cheddar cheese
directions
- The evening before making this dish, allow spinach to thaw and drain in the fridge for 12-24 hours. After it thaws, press remaining water out and assemble the ingredients.
- In medium saucepan over medium heat combine cream cheese, sour cream, Lipton soup and dip mix, and thawed and drained spinach.
- Heat just until these ingredients begin to melt together. It doesn't have to be warmed all the way through or blended perfectly.
- Place boneless chicken breasts on bottom of casserole. Cube the chicken if you'd like but I prefer to leave them whole.
- Pour cream cheese/spinach/soup mixture over the chicken.
- Place in a 350° oven on center rack.
- Bake for 45 to 50 minutes.
- Remove from oven and turn on broiler.
- Sprinkle the casserole with grated cheddar and return to broiler just until browned.
- For best results, remove from oven and let the casserole rest for at least 10 minutes before serving.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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