- 4 skinless, boneless chicken breast halves
- 1/4 cup butter
- 3 tsp. minced garlic
- 1 tbls lemon juice
- 1 (10.75oz) can cream mushroom soup
- 1 tbls Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup grated parmesan cheese
- 2 (13.5oz) can spinach, drained
- 4 oz. fresh mushrooms ( I leave out)
- 2/3 cup bacon bits
- 2 cups mozzarella cheese
1. Preheat oven to 350 degrees. Place chicken breast on baking sheet (I cut into strips and coat in olive oil); and bake 20-30 minutes until no longer pink in the middle and juices run clear, and set aside.
2. Increase oven temp to 400.
3. Melt butter in medium saucepan over medium heat. Stirring constantly, mix garlic, lemon, cream of mushroom, Italian seasoning, half-and-half, and parmsean cheese.
4. Arrange spinach over bottom 9x9 baking dish. Cover spinach with the mushrooms. Pour half the mixture from saucepan over mushroom. Arrange chicken breast in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20-25 minutes until bubbly and lightly browned.
Recipe by allrecipes.com
