GLUTEN FREE CHICKEN AND SPINACH BAKE

Gluten Free Chicken and Spinach Bake image

Provided by Momginerd

Time 1h

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

2 (2 lb) bags frozen chopped spinach
2 -3 tomatillos, cored, chopped
3 ripe tomatoes, chopped
6 garlic cloves, chopped
sea salt
lemon pepper
4 -6 ounces mozzarella cheese, marinated or plain sliced
4 ounces goat cheese, crumbled
3 large chicken breasts, sliced into strips
olive oil, as needed
2 large portabella mushrooms, sliced
balsamic vinegar, as needed
2 cups cooked brown rice

Steps:

Preheat oven to 375 degrees. Thaw the spinach and pat dry in a paper towel. Scatter half of the spinach in the bottom of a 9x13 baking dish. Sprinkle half of the tomatillos, tomatoes and garlic on top. Season with sea salt and Lemon Pepper. Scatter half the cheeses. Layer the chicken. Layer other half of remaining ingredients, saving some cheese. Bake for 30 minutes, take out, layer the remaining cheese and bake for 10-15 more minutes.

Nutrition Facts : Calories 654.5, Fat 28.8, SaturatedFat 12.9, Cholesterol 114.5, Sodium 739.1, Carbohydrate 51.1, Fiber 17, Sugar 8.2, Protein 56