Spinach Chicken Bake

I recently joined a food co-op and I've had fruit and vegetables coming out my ears it seems like.  Which is great!  Makes it easy to incorporate them into our meals when we have so many right at our finger tips.  I love this recipe because it has great flavor and lots of veggies!  Plus, my husband (who doesn't like vegetables in things) loves this!  

 Spray a 9x13 pan with cooking spray.  Then pour your washed spinach leaves into the pan.  It looks like it's overflowing and way too much, but the spinach shrinks down a ton when you cook it.  

 Lay 4 or 5 pieces of chicken on your bed of spinach.  You can also use chicken breasts, I just used tenderloins because that's what I had on hand.  

 Place the sliced mushrooms on top of chicken and spinach.  

 Pour the diced tomatoes on top of everything.  

 Sprinkle with the Parmesan cheese. 

Drizzle the Italian dressing on top of the whole dish.  

 Pop it into the oven to bake uncovered for 20 minutes or until the chicken is cooked through.  

Serve it on top of cooked spaghetti noodles.  

Chicken Spinach Bake
1 bag spinach
5 uncooked chicken tenderloins
1 container of sliced mushrooms
1 medium jar of diced tomatoes
1/2 cup Italian dressing
1/4 cup grated Parmesan cheese

In a greased 9x13 pan place rinsed bag of spinach on bottom of the pan.  Layer uncooked chicken tenderloins on bed of spinach.  Spread sliced mushrooms on top of the chicken and spinach.  Cover with diced tomatoes.  Sprinkle with Parmesan cheese and drizzle Italian dressing on top.  Bake uncovered at 350 degrees for 20 minutes or until chicken is cooked through.  Serve on top of cooked spaghetti noodles.