Baked Italian Chicken

4 boneless chicken breasts
1 14-oz can artichoke hearts, drained & quartered
8 oz mushrooms, sliced
2 Tbsp butter
1 onion, chopped
1 pkg zesty italian dressing mix
4 tomatoes, chopped
1/2 c. chicken broth
8 oz cream cheese, cubed
5 oz fresh spinach
2 tsp garlic powder
black pepper, to taste
8 oz shredded mozzarella

Cook onion and mushroom in butter til tender. Remove from heat.

Preheat oven to 350 degrees. Put chicken stock and cream cheese in a bowl and microwave a minute to melt the cream cheese. Whisk the dressing mix, garlic powder, and pepper into cream cheese mix til smooth. Stir in tomatoes, artichokes, mushrooms, onions, and spinach.

Place chicken breasts into a casserole pan. Pour the cream cheese and veggies over the chicken. Bake 30 min. Sprinkle cheese over the top and stick it under the broiler a few min to melt the cheese. Be sure to cook chicken thoroughly.