Chicken Florentine Casserole by pureaustralians


4 skinless, boneless chicken breast halves 1/4 cup butter 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 milk 1/2 cup grated Parmesan cheese 2 (13.5 ounce) cans spinach, drained 4 ounces fresh mushrooms, sliced 2/3 cup bacon bits 2 cups shredded mozzarella cheese


1.Preheat oven to 400.
2.Arrange the spinach over the bottom of a 9x9 inch baking dish.
3.Cut up chicken into chunks.
4.Cook chicken and minced garlic together in a pan with 2 tablespoons of olive oil.
5.After chicken is cooked all the way through add the soup, milk, mozzarella and lemon juice.
6.Stir it all up on medium heat until creamy and then pour the entire mix on top of the spinach.
7.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.