Chicken Florentine Casserole

• 4 boneless skinless chicken breast halves
• 1/4 cup butter
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice, fresh squeezed
• 1 (10 3/4 ounce) can condensed mushroom soup
• 1 tablespoon italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated parmesan cheese (I like fresh grated)
• 2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
• 2 cups shredded mozzarella cheese

1. Preheat oven to 350u0b0F.
2. Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
3. Remove from oven and set aside.
4. Increase oven temperature to 400u0b0F.
5. Melt butter in medium saucepan over medium heat.
6. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
7. Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
8. Cover the spinach with mushrooms.
9. Pour half the sauce mixture over the mushrooms.
10. Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
11. Sprinkle with bacon bits, then top with mozzarella cheese.
12. Bake for 20-25 minutes in 400u0b0F oven until bubbly and lightly browned.
13. Serves 4.

chicken, butter, garlic, lemon juice, condensed mushroom soup, italian seasoning, parmesan cheese, cans spinach, mushrooms, bacon bits, mozzarella cheese

Taken from www.food.com/recipe/chicken-florentine-casserole-143598 (may not work)