Cheesy Mushroom Chicken Bake

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. Yes, it’s actually Monday — it was that kind of a weekend, lol.  Last week, many of us scored clearance prosciutto panino at ALDI, spinach and mushrooms have been seasonally on sale, and I found clearance Gold ‘n Plump boneless skinless chicken thighs at Target ($1.79 for 1.75 lbs after sale + $1.50 coupon!).

What tasty ingredients to play around with, right? Couponers are lucky… the way we shop lets us try new things and gives us license to experiment. 🙂 So, I scratched up this recipe with these things I bought plus stuff I had in the house, and it turned out pretty well in its salty cheesy comfort food way.

Now, I realize that most of us aren’t generally going to have prosciutto panino just lying around. This recipe would still be lovely with plain old mozzarella, though — Toss in a little cut up bacon or prosciutto, or add a little sea salt if you want to give it the extra salty kick I have going here.

Cheesy Mushroom Chicken Bake

Ingredients

3 medium baked potatoes
1.75-2 lbs boneless skinless chicken thighs (or thin sliced breast or tenders)
1 tsp minced garlic
black pepper
3 oz fresh spinach
8 oz prosciutto panino or mozzarella, sliced
1 tsp basil
8 oz mushrooms, sliced
butter
garlic salt

Directions

Spray a 9×13 baking dish with cooking spray (I used an au gratin dish) and preheat oven to 375. Slice potatoes (if you don’t have leftover baked potatoes, you can cook them up in the microwave first) and arrange in bottom of baking dish. Top potatoes with pepper and garlic. Add chicken on top of potatoes, then layer on spinach leaves and panino slices.* Add basil and bake for one hour or until chicken is fully cooked through.

During the last few minutes of cooking time, saute mushrooms in butter over medium heat. Once mushrooms are browned, add a little garlic salt. Top baked chicken with mushrooms and serve.

* Note — I actually layered the spinach on top in my dish, but next time would layer under the cheese so the cheese browns better and the spinach doesn’t burn.

It’s a one dish comfort food…

Seriously, how could this be bad? Everything IN it is good! And, everything in it works well together. I got inspired to make this this one morning last week, had myself a tasty little lunch, and then we ate the leftovers at dinner the next day (while dairy free Junior High Guy had rotisserie chicken with sauteed spinach & bacon bits, and low carb MashupDad just skipped the potatoes layer…). You also get everything in one dish: Your meat, your starch, your cheese, your veggies, making this an easy one pan meal to throw together.

Did you find clearance prosciutto panino at ALDI last week? What did you do with yours?

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Cheesy Mushroom Chicken Bake

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Course dinner

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 3 medium baked potatoes
• 1.75-2 lbs boneless skinless chicken thighs (or thin sliced breast or tenders)
• 1 tsp minced garlic
• black pepper
• 3 oz fresh spinach
• 8 oz prosciutto panino or mozzarella, sliced
• 1 tsp basil
• 8 oz mushrooms, sliced
• butter
• garlic salt

Instructions

• Spray a 9x13 baking dish with cooking spray (I used an au gratin dish) and preheat oven to 375.
• Slice potatoes (if you don't have leftover baked potatoes, you can cook them up in the microwave first) and arrange in bottom of baking dish.
• Top potatoes with pepper and garlic.
• Add chicken on top of potatoes, then layer on spinach leaves and panino slices.*
• Add basil and bake for one hour or until chicken is fully cooked through.
• During the last few minutes of cooking time, saute mushrooms in butter over medium heat.
• Once mushrooms are browned, add a little garlic salt.
• Top baked chicken with mushrooms and serve.
• * Note -- I actually layered the spinach on top in my dish, but next time would layer under the cheese so the cheese browns better and the spinach doesn't burn.

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