2 large onions, chopped
6 cloves garlic, minced
2 tablespoons fat-free cream cheese
1 (10 ounce) package frozen chopped spinach
1 (20 ounce) can refried beans, divided
1 tablespoon chicken broth
1/4 teaspoon salt
1/2 teaspoon dried oregano
6 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
1 (6 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1/2 onion, chopped
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) container sour cream
Preheat oven to 275 degrees F (135 degrees C).
Saute onions and garlic in a large skillet for about 10 minutes, or until onions are tender. Stir in cream cheese, spinach and refried beans. Increase heat to medium-high and cook for 30 minutes. Adjust salt and oregano to taste.
Place the chicken breasts on a large baking sheet and dice into thin strips. Season with 1/2 cup of the cheese, 1/2 cup of the onion mixture and the shredded Cheddar cheese. Transfer to one serving dish.
Spread half of the cream cheese mixture over the layers of chicken. Top with half of the onion mixture and the sliced mushrooms. Top with chicken breast strips. Transfer to another serving dish. Spread remaining cream cheese mixture over chicken strips. Cover, and bake in preheated oven for 1 hour.
Dice chicken strips
In a medium bowl, mix egg mixture with 1/4 cup of the chicken broth. Mix with parsley, cream cheese mixture and 1/2 onion mixture; spoon over top and back of chicken strips.
Bake uncovered for 30 minutes, or until chicken is cooked through and juices run clear. Remove chicken strips and serve chicken with Marinated Mushrooms, Cheddar cheese and Mushrooms.