Ingredients

• 1 pound boneless chicken breasts
• 1 teaspoon talian seasoning
• 0.5 teaspoons paprika
• 0.5 teaspoons onion powder
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons garlic powder
• salt and freshly ground black pepper to taste
• 2 cups fresh spinach
• 1 , 4 ounce
• 0.5 cups sun-dried tomatoes
• 0.75 cups shredded mozzarella cheese
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x8-inch baking dish with nonstick cooking spray.
2. 2 Season both sides of chicken with Italian seasoning, paprika, onion powder, pepper flakes, garlic powder, salt and pepper. Place in the prepared pan. Place spinach over chicken, mushrooms over spinach, and sun-dried tomatoes over mushrooms. Top with mozzarella and Parmesan cheese.
3. 3 For sauce, beat cream, Parmesan cheese, garlic, cream cheese, chicken bouillon, chicken broth, and oil together in a bowl until just combined. Season with salt and pepper. Pour mixture over chicken.
4. 4 Bake casserole in the preheated oven until bubbly, chicken is no longer pink, and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted in the center of chicken should read 165 degrees F (74 degrees C).

Nutrition per serving