Mushroom Chicken With Creamed Spinach Recipe

Do you ever have one of those late afternoons when a craving perfectly lines up with culinary inspiration?  You open the cupboards, refrigerator and freezer to take inventory of what’s on hand to find you have almost every ingredient needed to compose gourmet magic. Time for culinary improvisation, for the taste buds want what the taste buds want…tonight.  With no time for a market run it’s wing it time. I now present to you my quick and quite tasty Mushroom Chicken with Creamed Spinach recipe.


Mushroom Chicken


4-6 chicken breasts

1 Tablespoon vegetable oil

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

1 can cream of mushroom soup

1 can golden mushroom soup

½ cup fresh parsley, chopped

1 can chicken broth

1 ½ cups water

2 Tablespoons butter

1 8 0z. package fresh mushrooms- canned will also work fine if that is all you have


Heat oil in a dutch oven or deep skillet over medium high heat. Brown chicken on both sides.

Season with salt, pepper and garlic, stirring to evenly coat chicken. Add cream of mushroom soup, golden mushroom soup, parsley and chicken broth.  Allow soups and broth to blend.  Add canned mushrooms or sauteed fresh mushrooms to dish. I serve my mushrooms as a side instead of directly adding to dish.

Raise heat to high.  Add water, stirring all ingredients together and bring to a boil.

Cover and reduce heat to medium low.  Cook for 1 hour or until chicken is tender.


Sauteed Mushrooms

Gently wipe each mushroom with damp paper towel to clean and slice mushrooms.  Melt butter in pan over medium heat. Add mushrooms and gently saute until done.

Creamed Spinach


1 stick butter

8 Tablespoons flour

1 medium onion, finely chopped

2 cups milk

1 teaspoon salt

½ teaspoon pepper

½ teaspoon nutmeg

3 Tablespoons butter

4 ounces cream cheese

fresh lemon juice

1 large can chopped spinach


Melt butter in saucepan over medium heat. Stir in flour and with a fork stir until light golden brown.

Add salt and milk, stirring constantly to prevent scorching until thickened. Remove from heat and set aside.

Melt 3 tablespoons butter in another saucepan over medium heat.  Add chopped onions, cooking until translucent.

Drain spinach and add to pan along with cream cheese, lemon and nutmeg.  Lower to medium low and cook for 2-3 minutes, or until cream cheese is melted.

Next, add white sauce to mixture, stirring well until completely blended.



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