* 4 c. cooked chicken
* 1 Tbl. butter
* 1 c. chopped crimini or button mushrooms
* 2/3 c. white wine (chicken broth may be substituted)
* 2/3 c. chicken broth
* 1/4 tsp. each salt & pepper
* 2 tsp. Italian seasoning
* 2 containers (8 oz. ea.) roasted garlic-flavored cream cheese**
* 1 pkg. (10 ounces) frozen chopped spinach, thawed, well-drained
* 2 c. (8 oz.) shredded Italian blend cheese, divided
* 1/2 c. grated Parmesan cheese
* Desired crackers/chips for serving
**Note: If roasted garlic flavored cream cheese is unavailable, use onion & chive flavor or add 1 tsp. roasted garlic per 8 ounces plain cream cheese.
Preheat oven to 350. Shred or finely chop cooked chicken; set aside. Melt butter in large skillet & add mushrooms. Sauté over med-high heat until just cooked, about 3-4 min. Add wine, broth, & seasonings. Continue to cook & stir until slightly reduced, about 5 min. Add cream cheese & stir until melted and thoroughly blended in. Add chicken, spinach & 1 c. of the Italian cheese; stir until blended. Pour chicken mixture into 9x9" baking dish. Sprinkle remaining 1 c. Italian cheese & then Parmesan evenly over top. Bake in preheated oven 25-30 min. until hot and slightly browned. Serve hot with crackers/chips.
Preheat oven to 350. Shred or finely chop cooked chicken; set aside. Melt butter in large skillet & add mushrooms. Sauté over med-high heat until just cooked, about 3-4 min. Add wine, broth, & seasonings. Continue to cook & stir until slightly reduced, about 5 min. Add cream cheese & stir until melted and thoroughly blended in. Add chicken, spinach & 1 c. of the Italian cheese; stir until blended. Pour chicken mixture into 9x9" baking dish. Sprinkle remaining 1 c. Italian cheese & then Parmesan evenly over top. Bake in preheated oven 25-30 min. until hot and slightly browned. Serve hot with crackers/chips.
