Chicken, Spinach, and Mushroom Bake

4 boneless, skinless chicken breasts

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup cream of mushroom soup

1/2 cup sour cream

1 tablespoon olive oil (optional, for sautéing)

Salt and pepper, to taste

1/2 teaspoon garlic powder (optional)

1/2 teaspoon onion powder (optional)

1/2 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

Preheat oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Prepare the chicken

Season both sides of the chicken breasts with salt, pepper, and optional garlic/onion powder. Place them in the prepared baking dish.

Cook vegetables (optional but recommended)

Heat olive oil in a skillet over medium heat.

Sauté the mushrooms for 3–4 minutes until softened.

Add spinach and cook just until wilted. Remove from heat.

Make the sauce

In a bowl, mix the cream of mushroom soup and sour cream until smooth.

Assemble

Spread the spinach and mushroom mixture evenly over the chicken.

Pour the soup mixture on top, covering the chicken completely.

Sprinkle cheese on top if using.

Bake

Cover with foil and bake for 25–30 minutes.

Remove foil and bake an additional 10–15 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and the top is bubbly.

Rest and serve

Let rest for 5 minutes before serving.

Serving Suggestions

Serve over rice, pasta, or mashed potatoes

Pair with roasted vegetables or a simple side salad