Makes 2 Casseroles – Servings 2 x 6 servings
600 grams raw boneless chicken breasts diced or leftover cooked chopped chicken
2 – 300-400 grams frozen chopped spinach thawed and drained ** see notes
200 – 300 grams mushrooms – sliced
1/2 cup butter – divided
1 tablespoon minced garlic
1 tablespoon lemon juice
2 cans (284ml/10 fl oz) cream of Mushroom Soup
2 tablespoons Italian Seasoning
1 cup half and half cream
1 cup grated Parmesan Cheese
2/3 cups bacon bits divided ( I used Costco Hormel real crumbled bacon)
2 cups shredded Mozzarella, divided
Lightly oil 2 casserole dishes 9″ or 10″
Put 1/4 of diced chicken on bottom of each casserole dish.
In saucepan over medium heat melt 1/4 cup butter. Saute mushrooms, add spinach and saute a bit more.
Cool Spinach mixture. Place half of mixture into each casserole dish.
Add remaining 1/4 cup butter to saucepan. Melt over medium heat – stirring contantly. Stir in the garlic lemon juice, cream of mushroom soup, Italian Seasoning, half and half and Parmesan. Pour 1/4 of the sauce mixture over each casserole. Divide remaining chicken over each casserole. Cover with remaining sauce. Sprinkle crumbled bacon over each casserole. Top each casserole with shredded cheese. Wrap and freeze immediately. Or – bake one at 350 for 25 minutes and freeze the remaining one. Thaw frozen casserole before baking. Serve over hot cooked pasta. I cooked the pasta while the casserole was heating up. I do not like freezing pasta so I keep them separate until serving.
- Instead of spinach I used fresh swiss chard from the garden – steamed and chopped.
- I used reduced fat Cream of Mushroom Soup – it was gluten free – always read ingredient list
- I made one with frozen raw chicken breasts and one with leftover diced chicken – both were equally good