2 cups cubed boneless chicken breast
1 cup Italian salad dressing, as needed
½ tsp garlic powder
¼ tsp lemon pepper
(1) (8 oz) package fresh spinach
(2) (8 oz) packages of softened cream cheese
½ cup chopped fresh chives
¼ cup olive oil
(1) clove garlic, minced
(1) pinch salt and ground black pepper
2 cups chicken broth
1 cup shredded mozzarella cheese
Add and place the chicken in a bowl and pour in enough Italian salad dressing for coating. In the refrigerator, marinate for 2 to 3 hours.
Preheat oven at about 190 degrees C (375 degrees F).
Drain and discard chicken and season chicken marinade with lemon pepper and garlic powder. Move seasoned chicken into a casserole platter. Layer the spinach over the chicken.
In a bowl, stir together cream cheese, chives, olive oil, garlic, salt, and pepper. Spill chicken broth gradually into a cream cheese mixture, stirring until smooth; spillover chicken and spinach. Fill the aluminum foil casserole plate.
In a preheated oven, bake it for 20 minutes. Remove foil and top chicken blend with mozzarella cheese, cook, melt, 15 to 20 minutes until chicken no longer pinkish in the middle.