I know casseroles don't always look very pretty in pictures, just a pile of jumbled up stuff but they are usually quick, easy and delicious. I made this dish for the first time last week, and my husband pretty much licked the empty casserole dish. I would say it was a hit! It took me about 10 minutes to whip it together and then another 20 minutes in the oven.
- 4 skinless, boneless chicken breast halves (I used 2 pre-cooked chicken breasts, shredded)
- 1/4 cup butter
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits (I used real bacon strips, crumbled up)
- 2 cups shredded mozzarella cheese (I used shredded 4-cheese mexican since we had it on hand)
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. (I actually skipped this step by using already cooked chicken.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a 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 the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.