Ingredients:
- (½) cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp poultry seasoning
- To taste: (1) pinch of salt and ground black pepper
- 2 lbs skinless, boneless chicken breasts, cut into thick strips
- 1 tbsp olive oil, or as needed
- (6) small red potatoes, quartered
- 1 tbsp butter, or more as needed
- 1 (8 oz) package sliced fresh mushrooms
- (3) eaches green onions, diced
- (3) cloves garlic, diced
- 1 (10.75 oz) can condense cream of chicken soup
- 1 cup low-sodium chicken broth
- ½ cup sherry wine
- 1 (8 oz) package fresh spinach
- 1 (8 oz) package shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Directions:
- Start by preheating the oven at about 350 degrees F (175 degrees C). Oil a baking dish.
- Add and combine the flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Add and heat olive oil over medium-high heat in a skillet. Cook the chicken until it turns brown on both sides, 5 to 10 minutes, and then transfer to the prepared baking dish. Cook potatoes in the same skillet and stir until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- In the same skillet, add the butter. Saute mushrooms for 2 minutes. Add and saute the green onions and garlic until garlic turns brown about 3 minutes. Add soup, broth, and sherry. Let it boil and cook until sauce thickens about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Add and pour the sauce over chicken and potatoes in the baking dish. Add mozzarella and Parmesan cheeses on top, and then cover the dish with aluminum foil.
- In the preheated oven, bake it for 20 minutes. Remove the aluminum foil and bake for 20 minutes more.
