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Prep 10 m Cook 35 m Ready In 2 h 45 m

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


2 cups cubed boneless chicken breast

1 cup Italian salad dressing, or as needed

1/2 teaspoon garlic powder

1/4 teaspoon lemon pepper

1 (8 ounce) package fresh spinach

2 (8 ounce) packages cream cheese, softened

1/2 cup chopped fresh chives

1/4 cup olive oil

1 clove garlic, minced

1 pinch salt and ground black pepper to taste

2 cups chicken broth

1 cup shredded mozzarella cheese



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

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.


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