Baked Chicken with Spinach and Mushroom

Best part about this dish – it is mostly wash, assemble and bake and makes for yummy leftover recipes as well. 

You can use chicken breasts – in which case you need to pound them to an even thickness before layering.

I have used chicken strips as they are anyways thin. 

I cook this in a big dish with almost 800 gms of chicken strips so that the next day I can use it in grilled sandwiches or chop it up and add to a rich vegetable broth.

You may adjust the ingredients to suit your requirements.


Serves 4

1. Chicken Breasts / Chicken strips – 4 / 1 kg

2. Spinach – 1 bunch, washed and cleaned

3. Mushrooms – 300 gms, each chopped in to four pieces 

4. Italian seasoning – as required

5. Salt – to taste 

6. Pepper Powder – to taste 


  1. Heat the oven to 180 degree C and line a 10 x 14 x 2 inch casserole

2. Wash and pat dry the chicken breasts / strips. Spread them out on a flat plate. Sprinkle salt generously. Sprinkle pepper powder and mixed Italian seasoning. 

3. Spread a layer of spinach leaves at the bottom of the casserole. 

4. Next spread a layer of mushrooms.

5. Place the chicken pieces next. 

6. Cover with a foil and seal the ends. 

7. Place in the middle rack of the oven and bake for 60-65 minutes. 

Next day – chop the remaining chicken pieces and add it into a soup.

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