Ingredients
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1/4 cup butter
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1 tablespoon minced garlic
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1 tablespoon lemon juice, fresh squeezed
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1 tablespoon italian seasoning
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1/2 cup half-and-half
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1/2 cup grated parmesan cheese (I like fresh grated)
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2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
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4 ounces fresh mushrooms, sliced
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2/3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
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2 cups shredded mozzarella cheese
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4 boneless skinless chicken breast halves
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1 (10 3/4 ounce) can condensed mushroom soup
Instructions
- Preheat oven to 350°F.
- Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
- Remove from oven and set aside.
- Increase oven temperature to 400°F.
- Melt butter in medium saucepan over medium heat.
- Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
- Cover the spinach with mushrooms.
- Pour half the sauce mixture over the mushrooms.
- Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
- Sprinkle with bacon bits, then top with mozzarella cheese.
- Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
- Serves 4.