Smothered Chicken with Spinach, Potatoes, and Mushrooms

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Recipe View In a large resealable plastic bag, combine the flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and pepper. Add the chicken strips, seal the bag, and shake well to coat. Remove the chicken and shake off any excess flour mixture.

Recipe View Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-10 minutes. Transfer the chicken to the prepared baking dish. Add the quartered potatoes to the same skillet and cook, stirring occasionally, until they are slightly tender, about 3-5 minutes. Transfer the potatoes to the baking dish with the chicken.

Recipe View Add the butter to the skillet over medium-high heat. Add the sliced mushrooms and sauté for 2 minutes. Add the diced green onions and minced garlic, and continue to sauté until the garlic is fragrant and lightly browned, about 3 minutes. Pour in the condensed cream of chicken soup, chicken broth, and sherry wine. Bring the sauce to a boil, then reduce the heat and simmer until it thickens slightly, about 5 minutes. Add the fresh spinach and cook until it wilts, about 2-3 minutes.

Recipe View Pour the creamy sauce over the chicken and potatoes in the baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Cover the dish with aluminum foil.

Recipe View Bake in the preheated oven for 20 minutes. Remove the aluminum foil and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.