🍗 Chicken, Spinach, and Mushroom Oven Bake

6 thinly sliced chicken breasts
1 large package sliced mushrooms (cremini or button)
1 small bag fresh baby spinach
1 container (8 oz) green onion cream cheese, softened
¼ cup olive oil
½ cup chicken broth or stock
8 oz shredded mozzarella cheese
Seasonings: Herb and garlic seasoning (e.g., Weber), black pepper, and salt to taste

Prep the Oven and Pan: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Layer the Base: Lay the chicken breasts in a single layer at the bottom of the dish. Top the chicken with a generous layer of fresh spinach followed by the sliced mushrooms.
Season: Sprinkle the herb and garlic seasoning, salt, and pepper evenly over the vegetables.
Make the Sauce: In a separate bowl, whisk together the softened green onion cream cheese, olive oil, and chicken broth until the mixture is smooth and creamy.
Assemble: Pour the cream cheese sauce evenly over the layered chicken and vegetables.
Bake (Phase 1): Cover the pan loosely with aluminum foil (do not seal tightly) and bake for 20 minutes.
Bake (Phase 2): Remove the foil and continue baking uncovered for 20–25 minutes.
Add Cheese: Sprinkle the shredded mozzarella over the top and bake uncovered for a final 10 minutes, or until the cheese is melted and begins to brown.
Serve: Let the dish cool for 10 minutes before serving to allow the sauce to thicken slightly.

Mushroom Moisture: If you find the dish too watery, sauté the mushrooms in a pan first to release their liquid before adding them to the oven dish.
Chicken Texture: Ensure chicken breasts are an even thickness—you can pound them lightly if needed to ensure they cook at the same rate.
Storage: This dish is excellent for meal prep and will keep in the refrigerator for up to 4 days.