Ingredients

6 boneless skinless chicken breasts

2 cans condensed mushroom soup

1 can of water

handful of spinach

1/2 large onion chopped

1 tbsp garlic chopped

1 tbsp butter

Preparation

  1. Preheat oven to 375ºF. In a large frying pan, over medium heat, add butter, onion and garlic. Sauté until onions are just tender, about 10 minutes. In a large mixing bowl add mushroom soup and condensed soup, and only 1 can of water. Use whisk to mix together. Add sautéed onions, garlic and butter to soup mixture. In warm frying pan, add spinach and cook until wilted. Once cooked add spinach to soup mixture. Set aside.

  2. Place chicken in a casserole dish and cook for 20 minutes. Remove from over and cover chicken with soup mixture. Place back in oven for an additional 30 minutes or until bubbling hot.

  3. Place chicken breasts on plate and smother with sauce from the casserole dish.

  4. Serve with rice or pasta, ENJOY!