My son, who is an extremely demanding diner, loves this quick and easy dish. It’s great for lucky dinners.
2 cups boneless chicken breast in cubes
1 cup Italian salad dressing, or as needed
½ teaspoon garlic powder
¼ teaspoon lemon pepper
1 package (8 ounces) fresh spinach
2 packages (8 oz.) cream cheese, softened
½ cup freshly chopped chives
¼ cup of olive oil
1 garlic clove, minced
1 pinch of salt and ground black pepper to taste
2 cups of chicken broth
1 cup grated mozzarella cheese
Place chicken in a bowl and pour enough Italian salad dressing to cover. Marinate in the refrigerator for 2 to 3 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Drain and discard the chicken marinade and season the chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a saucepan. Layer spinach over chicken.
Mix the cream cheese, chives, olive oil, garlic, salt and pepper in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until smooth; pour over chicken and spinach. Cover the pan with aluminum foil.
Bake in a preheated oven for 20 minutes. Remove aluminum foil and cover chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese has melted, 15-20 minutes.