Dan's Spinach Parmesan Baked Stuffed Chicken

• 6 chicken breasts
• 1 lb fresh spinach
• 6 ounces shredded parmesan cheese
• 6 scallions
• 6 ounces white mushrooms
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 (11 ounce) can cream of chicken soup or 1 (11 ounce) can cream of mushroom soup
• 1 (11 ounce) can milk

1. Pre-heat oven to 350 degrees.
2. Rough cut the spinach and put it in a medium sized pot with a cup of water.
3. Put the stove on medium high and bring water to a boil.
4. When the water begins to boil remove pot from stove and drain spinach.
5. Slice scallions into tiny pieces.
6. Then quarter the mushrooms.
7. Add these to the spinach.
8. When spinach has cooled add the shredded parmesan cheese, garlic powder and oregano.
9. Stir these together.
10. Butterfly the chicken and stuff the spinach and parmesan inside.
11. Place in baking pan.
12. Combine cream of chicken soup with milk and heat it up (you can use the same pot as you used for the stuffing) until the soup has thoroughly dissolved into the milk, then pour it over the stuffed chicken.
13. Cover the pan with foil and bake at 350 degrees for 20 minutes or until done.

chicken breasts, fresh spinach, parmesan cheese, scallions, white mushrooms, garlic, oregano, cream of chicken soup, milk

Taken from www.food.com/recipe/dans-spinach-parmesan-baked-stuffed-chicken-352417 (may not work)