Delicious Chicken Florentine

Our dinner tonight was DELICIOUS. It is a dinner I will definitely make for friends or visitors, but I don't think I will make it too often since it's a little high in calories. ;)

Chicken Florentine Casserole
Adapted from Allrecipes

2 large chicken breasts
1/4 cup butter (or a little less)
3 cloves garlic, minced
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup (I use less-fat, less-sodium)
1 tablespoon Italian seasoning
1/2 cup milk or half-and-half (I used skim)
1/2 cup grated Parmesan cheese
1 bag fresh spinach
4 ounces fresh mushrooms, sliced
Splash of white wine
4-5 slices bacon
2 cups shredded Mozzarella cheese


Cut the chicken into uniform small bite-size pieces. Fry the bacon in a pan. Remove it to a paper towel lined plate. Keep some of the bacon grease, and add the chicken and garlic to it. Saute the chicken, and then remove to paper towel lined plate. Don't drain. Add the white wine, spinach, and mushrooms. Saute until mushrooms reach desired tenderness. Remove veggies. In same pan, melt butter. Stir in lemon juice, mushroom soup, seasoning, milk, Parmesan, and 1 c. Mozz cheese. In a 9x9 casserole dish, spread the mushroom/spinach mixture. Then cover that with the chicken pieces. Cover the chicken with crumbles bacon. Pour the cheese sauce over the bacon. Bake at 350 for 30 minutes covered. Then spread the other 1 c. Mozz over the casserole and cook uncovered for 10 more minutes. You will not be disappointed!

Would be tasty with a glass of white wine, green salad, and crusty french bread.