Enjoy!
Ingredients
4 skinless, boneless chicken breast halves
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
1 bag fresh spinach
8 ounces fresh mushrooms, sliced
2/3 cup bacon, crumbled
2 cups shredded mozzarella cheese
Directions
Step 1: Melt a little butter in saucepan over medium heat and sautee mushrooms and spinach. When spinach is done, remove from heat and spread on the bottom of a 9X13 dish.
Step 2: In same saucepan, melt 1/4 cup butter over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, 1 cup of the mozzarella, and Parmesan cheese until cheese is melted.
Step 3: Arrange uncooked chicken breasts in the dish on top of spinach and mushrooms, and cover with the sauce mixture.
Step 4: Sprinkle with crumbled bacon.
Bake 25 minutes in the 350 degrees F (200 degrees C) oven.
Step 5: Sprinkle remaining cup of mozzarella on top and continue to bake for 10 more minutes.
Serve over angel hair pasta or white rice.
Delish!!
(Gluten-free: Substitute GF cream of mushroom and just read the ingredients on your italian seasoning and bacon to make sure they are gluten free as well. Serve over GF pasta or rice. Super easy and yummy!)
I recieved some feedback and comments regarding this dish by phone so I thought I would post for them! They were:
ReplyDelete"Better than restaurant quality"
"A huge hit with the whole family"
"Absolutely delicious"
"To die for"
"Could use more spinach- one bag was not enough"
I'm telling you, you will not be disappointed with this dish. :) Try it out.
this is yummy! we tried it tonight! Thanks for the recipe
ReplyDeleteYay! You are very welcome- I'm so glad you liked it!
ReplyDeleteWe had this tonight and everyone loved it. I used frozen spinach because I have tons from my garden, 1/2 the butter and cheese to cut calories and skim milk instead of 1/2 a& 1/2 and it was still really rich and delicious! I also used thinly sliced zucchini instead of mushrooms because I am not a mushroom fan. I will definitely make this again, thanks for all your great ideas!
ReplyDeleteThat is great to know that you could cut the calories using less cheese and milk instead of half and half and still have it turn out rich and delicious!
ReplyDeleteI should have read the whole thing before going to the store. It did need more spinach, but still so very good. I did use a little white wine in the mushrooms and again to thin out the sauce a little as it was very thick, and I added white pepper. Thank you so much for sharing.
ReplyDelete