¼cupDry White Wineor substitute with Chicken Stock
1tItalian Herbsdried
1TBLemon Juicefreshly squeezed
1cupFresh Creamdouble cream/whipping cream
1cupMilk
2cupsMozzarella Cheesegrated
Instructions
Pre-heat oven to 200 deg C (400 deg F) – spray a 20 x 30 centimeter oven dish with cooking oil
In a large skillet fry the Bacon Bits until crisp – remove from skillet with a slotted spoon and keep aside
Using the same skillet, stir-fry the Chicken until done, lightly season to taste with Salt and Black Pepper – remove from skillet and keep aside
Add the Butter, Garlic, Onions and the Mushrooms to the pan – cook until the Onions are translucent and the Mushrooms are soft and brown – add the Spinach and saute until wilted, stirring regularly
Spread the Mushroom mixture on the bottom of the prepared oven dish – add the Chicken on top
Add the Mushroom Soup into the pan together with the White Wine, Italian Herbs and Lemon Juice – stir continuously until hot – add the Fresh Cream and Milk, simmer 5 – 10 minutes until it start to thicken
Pour the Sauce over the Chicken in the oven dish, sprinkle with Mozzarella and top with the crispy Bacon - bake 25 - 30 minutes
Nutrition Facts
Chicken And Bacon Casserole
Amount per Serving
Calories
3014
% Daily Value*
Fat
68
g
105
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Polyunsaturated Fat
31
g
Cholesterol
178
mg
59
%
Sodium
8284
mg
360
%
Carbohydrates
397
g
132
%
Fiber
246
g
1025
%
Sugar
46
g
51
%
Protein
358
g
716
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.