Chicken Florentine

This is a chicken florentine casserole.  The chicken lies on a bed of sautéed fresh baby spinach and portobello mushrooms. It has a delicious creamy white sauce flavored with wine, garlic and italian seasonings and to finish it off is topped with melted mozzarella and parmesan cheese.

Ingredients:

• 6 skinless bonesless chicken breasts
• 1/4 cup butter
• 3 t minced garlic
• 1/4 cup white wine
• 4 Tb butter
• 1 t minced garlic
• 1 Tb lemon juice
• 1 (10.75 oz) can cream of mushroom soup
• 1 Tb Italian seasoning blend
• 1/2 cup half & half
• 1/2 cup parmesan
• 2 bags fresh baby spinach
• 1 large container or 2 small containers fresh portobello mushrooms
• 10 slices bacon, crumbled
• 1 bag shredded mozzarella

Preheat oven to 350*.

Melt 1/4 cup butter in a medium saucepan over medium heat. Stirring constantly,  mix in 3 t minced garlic, lemon juice, soup,  italian seasoning,  half & half and parmesan cheese.

Saute mushrooms and spinach in a separate large saucepan with 4 Tb butter, 1 t minced garlic and 1/4 cup white wine. Let mushrooms saute and spinach break down under medium heat. This will take about 10 minutes.

Pour mushroom spinach mixture on bottom of 9x13 baking dish. Place uncooked chicken on top. Pour the prepared white sauce over the chicken and then top with crumbled bacon.

 Bake 30 minutes. Remove from oven and top with shredded mozzarella and bake for 10 minutes more.

Remove from oven, let cool some and enjoy!