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6 skinless, boneless chicken breast halves
1/2 cup butter
1 medium red onion, chopped
8 oz mushrooms, quartered
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
Preheat oven to 350. Boil Chicken breasts until cooked. Once cooked, cut into cubes and set aside.
Melt the butter in a medium saucepan over medium heat. Sauté onions, mushrooms and garlic until onions are tender. Stirring constantly, mix in the, 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.
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CHICKEN & MUSHROOM CASSEROLE
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Category: Recipes
Prep Time: Cook Time: Total Time:
6 skinless, boneless chicken breast halves
1/2 cup butter
1 medium red onion, chopped
8 oz mushrooms, quartered
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
Preheat oven to 350. Boil Chicken breasts until cooked. Once cooked, cut into cubes and set aside.
Melt the butter in a medium saucepan over medium heat. Sauté onions, mushrooms and garlic until onions are tender. Stirring constantly, mix in the, 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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