Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
  2. Add chicken to the skillet. Season with Italian seasoning, salt, and pepper. Cook until browned and cooked through (internal temperature of 165°F).
  3. Add mushrooms to the skillet and cook until softened and browned, about 5 minutes.
  4. Stir in sun-dried tomatoes, spinach, heavy cream, Parmesan cheese, and basil. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. In a mixing bowl, combine the cream of chicken soup and mozzarella cheese.
  6. Pour the chicken mixture into the prepared baking dish. Spread the soup/mozzarella mixture evenly over the top.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  8. Let stand for 5-10 minutes before serving.