Ingredients

• 4 skinless , boneless chicken breasts
• 0.25 cups unsalted butter
• 1 , 10.5 ounce
• 0.5 cups half-and-half
• 0.5 cups grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 2 , 13.5 ounce
• 4 ounces fresh mushrooms , sliced
• 0.67 cups bacon bits
• 2 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a baking sheet. Bake in the preheated oven until no longer pink and juices run clear, 20 to 30 minutes. Set aside.
3. 3 Increase the oven temperature to 400 degrees F (200 degrees C).
4. 4 Melt butter in a medium saucepan over medium heat. Stir in cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring constantly.
5. 5 Arrange spinach in bottom of a 9x9-inch baking dish; cover with mushrooms. Pour 1/2 soup mixture over mushrooms; arrange chicken breasts on top. Cover with remaining soup mixture. Sprinkle with bacon bits; top with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Nutrition per serving