Chicken Florentine Casserole Recipe

Ingredients

* 2 (13.5 oz) cans spinach, drained

* 4 skinless, boneless chicken breast halves

* 4 oz fresh mushrooms, sliced

* 1/4 c butter

* 1 tbsp lemon juice

* 1 tbsp Italian seasoning

* 1 (10.75 oz) can condensed cream of mushroom soup

* 2 c shredded mozzarella cheese

* 2/3 c bacon bits

* 3 tsps minced garlic

* 1/2 c half-and-half

* 1/2 c grated Parmesan cheese

Directions

* Step #1 Preheat oven to 350 degrees F (175 degrees C).

* Step #2 Place the chicken breast halves on a baking sheet; bake 20 to 30 mins, until no longer pink & juices run clear.

* Step #3 Remove from heat, & set aside.

* Step #4 Increase the oven temperature to 400F degrees F (200 degrees C).

* Step #5 Melt the butter in a medium saucepan over med-heat/flame.

* Step #6 Stirring constantly, cream of mushroom soup, Italian seasoning, lemon juice, mix in the garlic, half-and-half, & Parmesan cheese.

* Step #7 Arrange the spinach over the bottom of a 9x9 inch baking dish.

* Step #8 Cover the spinach with the mushrooms.

* Step #9 Pour half the mixture from the saucepan over the mushrooms.

* Step #10 Arrange chicken breasts in the dish, & cover with the remaining sauce mixture.

* Step #11 Sprinkle top with bacon bits, & top this with mozzarella cheese.

* Step #12 Bake 20 to 25 mins in the 400F degrees F (200 degrees C) oven, until bubbly & lightly browned.

* Step #13 Enjoy the Chicken Florentine Casserole recipe