Smothered Chicken with Spinach, Potatoes, and Mushrooms
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
all-purpose flour
½
cup
garlic powder
1
tablespoon
onion powder
1
tablespoon
paprika
1
tablespoon
poultry seasoning
1
tablespoon
salt and ground black pepper to taste
skinless, boneless chicken breasts, cut into thick strips
2
pounds
olive oil, or as needed
1
tablespoon
red potatoes, quartered
6
small
butter, or more as needed
1
tablespoon
sliced fresh mushrooms
1
(8 ounce) package
green onions, diced
3
garlic, diced
3
cloves
condensed cream of chicken soup
1
(10.75 ounce) can 
low-sodium chicken broth
1
cup
sherry wine
½
cup
fresh spinach
1
(8 ounce) package
shredded mozzarella cheese
1
(8 ounce) package
grated Parmesan cheese
½
cup
 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
