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Easy Italian Chicken and Potato Bake

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Easy Italian Chicken and Potato Bake
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 4
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Skip the cutting board and get dinner on the table in less than an hour with this fresh, delicious one-dish wonder!

Ingredients

3
cups fresh baby spinach
1
box (4.7 oz) Betty Crocker™ scalloped potatoes
3/4
cup boiling water
3/4
cup milk
2
tablespoons butter, melted
4
boneless skinless chicken breasts (1 1/4 lb)
1/2
teaspoon Italian seasoning
1/2
teaspoon salt
2
cups cherry or grape tomatoes
1/2
cup shredded mozzarella cheese (2 oz)

Directions

  • 1 Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
  • 2 Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
  • 3 Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
Tips  

Sprinkle 1/4 teaspoon crushed red pepper flakes on the chicken along with the salt and Italian seasoning for a little extra heat.

Add even more color and flavor to this easy dinner by topping with some chopped fresh basil leaves before serving.

Nutrition Information 
No nutrition information available for this recipe
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