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Nutrition Facts
Serving Size 274 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 540 mg 23%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 25 g
Vitamin A 50% Iron 15%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Gluten Free Cheesy Chicken Bake
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 1/2 Lb boneless skinless chicken thighs
1 Tbsp olive oil
1 Tsp kosher salt
1 Tsp black pepper
1 Tbsp garlic cloves
1 Lb mushrooms, sliced
1/2 cup(s) Madeira wine
9 Oz spinach
1 1/4 cup(s) heavy cream
1/2 cup(s) Parmesan cheese
9 Oz H-E-B Gluten Free No Boil Lasagna, broken
1/2 cup(s) mozzarella, shredded
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Preheat oven to 375˚F.
Place a large non-stick skillet over medium high heat.
Toss chicken with oil, salt, pepper and garlic, then place in the heated skillet.
Cook for 5 minutes per side until chicken is cooked through.
Remove from pan, cool for a bit then chop.
In the same pan add in mushrooms and cook them until well browned, then add in the Madeira wine.
Allow mushrooms to cook until most of the liquid is gone.
Add in spinach and wilt, then follow with cream and half of the Parmesan cheese.
Add in the broken lasagna noodles to skillet.
Transfer contents of the skillet to a 9 x 13 baking dish and top with mozzarella cheese.
Bake for 30 minutes covered, then 15 minutes uncovered.
Let pasta rest for 10 minutes before serving.


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