Chicken casserole dish with spinach, mushrooms and prosciutto.
Course:
Chicken Casserole
Cuisine:
American
Servings: 8
Author: Rex
Ingredients
2packages thin sliced chicken breasts
8slicesprosciutto
6ozfresh spinach
8ozsliced mushrooms
1/2cupWhite Wine
1/4cupOlive oil
1/4oniondiced
3tspgranulated chicken bouillon
2tspcorn starch
1tspfresh rosemaryminced
1tspfresh parsleyminced
1tspfresh sageminced
1tspfresh thymeminced
3clovesgarlicminced
1/2tspsalt
1/2tsppepper
8ozshredded mozzarella
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Grease a 13x9 pyrex dish.
Evenly distribute the thinly sliced chicken into the 13x9 pan into two layers.
Season with salt and pepper.
Top with a single layer of proscuitto.
Then top with a layer of spinach.
Then top with a layer of mushrooms.
In a medium bowl combine the olive oil, wine, dried chicken bouillon and corn starch. Mix well. Then add rosemary, parsley, sage, thyme, garlic, salt, pepper and diced onion to the dish. Mix thoroughly.
Pour the mixture over the chicken.
Cover with foil and then bake for 30-35 minutes.
Remove the foil top with cheese and bake for another 5 minutes or until the chicken is 165 degrees.
Recipe Notes
This recipe is adapted from Cheryl's fancy pants chicken. I was unable to find a source link for the original recipe. If you are Cheryl and you have a link I will gladly add it to the recipe.