Chicken & Mushroom Casserole

This recipe is definitely a crowd pleaser. It's creamy and especially delicious over a nice helping of white rice, QUE RICO!!!

I got the recipe off of allrecipes.com, but as usual I've made my own adjustments. It takes about an hour for it to be ready, so it's relatively easy to make. I went ahead and modified the original recipe with my adjustments which are significant (and it comes out much better!)

a 9X13 baking dish
6 skinless, boneless chicken breast halves
1/2 cup butter
6 teaspoons minced garlic
2 tablespoons lemon juice
2 (10.75 ounce) cans condensed cream of mushroom soup
2 tablespoons Italian seasoning
1 cup half-and-half

1 cup grated Parmesan cheese
2 bags of spinach leaves
8 ounces fresh mushrooms, sliced
1 1/3 cup bacon bits
4 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Boil Chicken breasts until cooked. Once cooked, cut into cubes and set aside.

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. Add chicken cubes. Let it simmer on very low heat.

In a large sautee pan, melt a little butter and garlic and add the mushrooms and spinach leaves. Let them cook until all the spinach is wilted and most of the liquid has burned off. If it takes too long, just drain the liquid. Cover the bottom of your baking dish with the spinach and mushrooms. Pour the white sauce with the chicken over the spinach. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the oven, until bubbly and lightly browned.

Hope yours comes out as good as mine! Happy cooking :)

P.S. It looks a little watery in the picture, but that's because it was JUST made. It thickens upon standing a little while. :)