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Creamy Parmesan Mushroom Chicken

Creamy Parmesan Mushroom Chicken

This makes FOUR 9x13 pans

Ingredients

  • 24-30 Boneless skinless chicken breasts
  • 4 7oz Sliced mushrooms drained
  • 2 Sticks Butter
  • 1 qt Chicken broth
  • 1-2 t Glucci
  • 1 qt Heavy Cream
  • 2 cups Parmesan cheese (I use the green can)
  • 3 t Garlic Powder
  • 1 t Pepper
  • 2 t Salt
  • 24 oz Bag of fresh Spinach

Instructions

  1. Start by dividing the raw chicken breasts between 4 9x13 pans.

  2. Cover the chicken in each pan with one 7oz can of mushrooms.

  3. Heat butter to melt and add in chicken broth.  Once warm sprinkle with glucci.

  4. Add the rest of the ingredients and heat until the spinach is wilted and the sauce has thickened.

  5. Pour over the chicken.

  6. Allow to cool and then freeze.  

  7. When ready to use thaw and bake at 350 for 45-60 minutes.