Bruchetta Chicken Casserole

I saw this recipe on a blog I follow called CleanFoodCrush and it looked delicious.  I read some of the reviews and decided to adapt the recipe so that it would have more flavor and fit what our family likes a little better.  This is casserole has a wonderful fresh taste and has all the veggies already built-in!

Ingredients:

1 package Campari tomatoes (about 8 or so or 5-6 Roma tomatoes), washed, quartered, and seeds removed

1 1/2 pounds of chicken breasts or tenderloins cut into bite-sized pieces

2 tablespoons olive oil

Seasonings:  salt, pepper, Italian seasoning blend, garlic powder, onion powder

4 cloves of garlic, chopped finely

4 cups spinach, roughly chopped

1/4 cup herbed feta (optional but adds good flavor)

2 cups Mozzarella cheese 

Preparation:

Preheat oven to 350.

Heat oil in a pan to medium-high.

Season chicken well on both sides and cook in a pan with half of the garlic until almost done.  

Spray a 2quart baking dish with cooking spray and add chicken to the dish.

In the same pan, add remaining garlic, tomatoes, and spinach and cook just a couple of minutes until spinach is wilted and tomatoes are starting to soften.

Use a slotted spoon to scoop out the tomato/spinach mixture leaving the extra liquid in the pan and spread it over top of the chicken in the baking dish.

Top with feta and Mozzerella.

Bake about 20 minutes.