Shelly's Recipe

CHICKEN AND SPINACH SKILLET

Category: Casseroles - Chicken and Turkey

Olive oil, as needed
4 small boneless chicken breasts, cubed
3 cups sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon crushed chili flakes, or adjust to heat level
2 teaspoons dried Italian seasoning
2 (14 ounce) cans diced tomatoes, undrained
2 cans condensed cream of chicken soup, undiluted
1-1/2 cups prepared spaghetti sauce(use your favorite)
1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (can use the whole package but the spinach flavor will be strong)
1/2 cup shredded Parmesan cheese
Salt and fresh ground black pepper, to taste
1 cup shredded part-skim mozzarella cheese
Cooked egg noodles

Heat oil n a large skillet (use enough oil to coat the bottom of the skillet) add in the chicken and cook tossing until lightly browned; remove to a bowl and set aside.

To the same skillet add in mushrooms and onion; saute until tender (about 3-4 minutes).

Add garlic, Italian seasoning and chili flakes; cook 1 minute longer.

Stir in the tomatoes with their juice, condensed soup, spaghetti sauce, spinach and Parmesan cheese; bring to a simmer over medium-high heat stirring.

Reduce heat to low and simmer uncovered for about 1 hour or more, stirring occasionally.

Mix in the browned chicken then season with salt and pepper to taste and continue to cook for another 15 minutes.

Sprinkle with mozzarella cheese and allow to melt, or place under the broiler to melt the cheese. Serve with cooked egg noodles. Serves 6