Ingredients
- 4 ounces fresh mushrooms, sliced shopping list
- 10 oz frozen, chopped spinach, thawed and drained shopping list
- 2 TBS butter/evoo shopping list
- 1 TBS lemon juice shopping list
- 5 skinless, boneless chicken breast halves shopping list
- Emeril's SW rub shopping list
- black pepper shopping list
- 1/4 cup butter shopping list
- 3 teaspoons minced garlic shopping list
- -lemon juice shopping list
- 1 (10.75 ounce) can condensed cream of mushroom soup shopping list
- 1 tablespoon Italian seasoning shopping list
- red pepper flakes to taste shopping list
- 1/2 cup half-and-half shopping list
- 1/2 cup grated Parmesan cheese shopping list
- splash of blush wine shopping list
- splash of sherry shopping list
- 2/3 cup bacon bits shopping list
- 2 cups shredded mozzarella cheese shopping list
How to make it
- Preheat oven to 350 degrees F (175 degrees C).
- Saute mushrooms and spinach in 2 TBS butter/evoo, with a squeeze of lemon. Place in bottom of 13X9 baking dish.
- *Season chicken with Emeril's SW rub and black pepper.
- Melt the butter in a medium saucepan over medium heat. Stirring constantly. Mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, red pepper flakes, half-and-half, and Parmesan cheese. Add large splash of blush wine and another of sherry.
- Pour 1/4 of the mixture of the sauce over the spinach and mushrooms. Top with chicken, then cover with the remaining sauce mixture. Sprinkle with bacon and bake, covered, for 25 min. Top with cheese and cook, uncovered another 10 minutes until bubbly and browned.
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