Chicken Florentine Casserole

4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup crushed real bacon
2 cups shredded mozzarella cheese

Preheat oven to 350°.

Sauté Spinach and mushrooms in butter and white cooking wine and place at the bottom of the baking dish.

Boil and cut chicken into cubes.

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Add chicken to this sauce.

Pour mixture from the saucepan over the spinach at the bottom of the pan. Sprinkle with bacon, and top with mozzarella cheese.

Bake 20 to 25 minutes, until bubbly and lightly browned.

(2008 Cookbook)