2 large chicken breasts, cut into 3rds or 4ths
1 big bag of fresh spinach
4 ounces fresh mushrooms, sliced
1/4 c butter
1 T Italian Seasoning
1/2 c half-and-half
3 t minced garlic
1/2 c grated Parmesan cheese
1 T lemon juice
1 can cream of mushroom soup (can also use cream of chicken or cream of roasted garlic)
1 c shredded mozzarella cheese
2/3 c bacon, crumbled
Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear.
While chicken is baking, sautee spinach and mushrooms in 1 1/2 T olive oil, until it becomes fragrant and spinach withers. Set aside. Then, melt the butter in a medium saucepan over medium heat. Stirring constantly, mix the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese in with the melted butter. Be careful not to let mixture bubble or it will thicken, just heat long enough to melt cheese.
When chicken is through baking, increase the oven temperature to 400 degrees.
Arrange the sauteed spinach and mushrooms over the bottom of a 9x13 inch (or 2- 8x8, baking 1 now, freezing the other for later) baking dish. Pour half the mixture from the saucepan over the spinach and 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 degree oven, until bubbly and lightly browned. Serve over pasta.
Serves 4.