Chicken Florentine Casserole

Ingredients:
3-4 cup cooked chicken, shredded
¼ cup butter
2 cloves garlic, mince
1 (26 ounce) can condensed cream of mushroom soup
1 cup half-and-half
1 ½ tablespoons lemon juice
1 tablespoon Italian seasoning
3/4 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen spinach
4 ounces fresh mushrooms, sliced
4 slices bacon, cooked and crumbled
2 cups mozzarella cheese, shredded


Directions:
1. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, cream of mushroom soup, half-and-half, lemon juice, Italian seasoning and Parmesan cheese.

2. Heat a skillet over medium heat, melt 2 tablespoons of butter, add mushrooms; cook until the mushrooms brown (about 5 minutes).

3. Cook spinach as direction on package. Drain; squeeze dry with paper towel. Arrange the spinach over the bottom of a 9x13 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon, and top with mozzarella cheese.

4. Bake in preheat oven at 400 degrees F for 20 to 25 or until bubbly and lightly browned. Serve with pasta.


The original recipe is from www.allrecipe.com