Chicken Florentine Casserole

* 2 large skinless, boneless chicken breast halves, cut into bite size pieces
* 1/4 cup margarine
* 3 teaspoons minced garlic
* 1 tablespoon lemon juice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon Italian seasoning
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan cheese
* 1 pkg frozen spinach
* 4 ounces fresh mushrooms, sliced
* 1/2 cup bacon bits
* 1 cups shredded mozzarella cheese

1. Preheat oven to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Saute chicken and garlic until chicken is no longer pink. Stirring constantly, mix in the lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.


Number of Servings: 4

Recipe submitted by SparkPeople user JBALL1179.