Ingredients
- 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 (10 3/4 ounce) 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
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Mix in the browned chicken then season with salt and pepper to taste and continue to cook for another 15 minutes.
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Step 4: Sprinkle with mozzarella cheese and allow to melt, or place under the broiler to melt the cheese. Serve with cooked egg noodles.
We hope you enjoy this recipe!
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