Make Rosemary Chicken and Creamy Potato Bake

Rosemary Chicken and Creamy Potato Bake

Ingredients:

- 4 boneless, skinless chicken breasts
- 2 cups of baby spinach
- 1 cup of heavy cream
- 4 medium potatoes, peeled and sliced
- 2 tablespoons of fresh rosemary, chopped
- Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. Grease a 9x13 inch baking dish with cooking spray.

3. Place the chicken breasts in the bottom of the baking dish.

4. Top with the spinach and then pour the cream over the top.

5. Arrange the potatoes on top of the cream and sprinkle with the rosemary, salt, and pepper.

6. Cover the baking dish with foil and bake for 40 minutes.

7. Remove the foil and bake for an additional 10 minutes, or until the potatoes are golden and the chicken is cooked through.

8. Serve warm and enjoy!