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Easy Italian Chicken and Potato Bake
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Prep Time:
15 minutes
Total Time:
50 minutes
Whip up a quick and tasty one-pan meal in under 60 minutes - no cutting board required!
Ingredients:
  • 3 cups fresh baby spinach
  • 1 box (4.7 oz) Betty Crocker™ scalloped potatoes
  • 3/4 cup boiling water
  • 3/4 cup milk
  • 2 tablespoons butter, melted
  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups cherry or grape tomatoes
  • 1/2 cup shredded mozzarella cheese (2 oz)
Instructions:
  • Preheat the oven to 450°F and generously coat a 13x9-inch (3-quart) baking dish or casserole with cooking spray.
  • Layer the baking dish with a bed of fresh spinach. Combine potatoes, sauce mix, boiling water, milk, and 1 tablespoon of butter in a medium bowl. Spread the potato mixture over the spinach. Arrange the chicken breasts on top of the potatoes. Drizzle the chicken with the remaining tablespoon of butter, then sprinkle with Italian seasoning and salt. Place the tomatoes around the chicken in the dish.
  • Bake uncovered for 25 minutes. Sprinkle cheese on top and bake for an additional 3 to 5 minutes until cheese is melted and chicken juices run clear. Allow it to rest for 5 minutes before serving.

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