Here's what you need:
4 skinless, boneless chicken breast halves ($1.99)
1/4 cup butter ($0.48)
3 tsp minced garlic ($0.06)
1 tbsp lemon juice ($0.03)
1 (10.75oz) can condensed cream of mushroom soup ($1.00)
1 tbsp italian seasoning ($0.06)
1/2 cup half & half ($0.32)
1/2 cup grated Parmesan cheese ($0.50)
2 (13.5oz) cans spinach, drained ($1.96)
4 oz fresh mushrooms ($0.89)
2/3 cup bacon bits ($0.60)- I used a little more than half of this and it was plenty
2 cups mozzarella cheese ($1.99)
Grand Total: $9.88 makes 4 large servings, that's $2.47 per person.
*Next time I will use frozen chopped spinach or fresh cooked spinach rather than canned. I will also use real bacon (about 4 slices) rather than bacon bits. This will increase the cost by a few bucks but will turn this recipe into the perfect 10.
To make it, preheat the oven to 350 degrees F. I started with 2 large chicken breasts and cut them in half to make 4 thinner breasts. Place the chicken on a baking sheet and bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat and set aside.
Increase the oven temperature to 400 degrees F. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half & half and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 baking dish (I used a 2.25 quart casserole dish). If you are using canned spinach, be sure to drain it well. Squeeze liquids out as best as you can.
Cover the spinach with the mushrooms
Pour half of the mixture from the saucepan over the mushrooms.
Arrange chicken breasts in the dish.
Cover with remaining sauce mixture. Then sprinkle with bacon bits and top with mozzarella cheese.
Bake 20-25 minutes in the 400 degree oven until bubbly and lightly browned.
I served this alongside some pasta and baby arugula I had left over. Enjoy!!
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