Yield: 10 servings
Prep: 25 minutesCook: 35 minutesTotal: 1 hour
INGREDIENTS:
1 pound bacon
8 ounce package cream cheese
1/2 cup grated Parmesan cheese
1 1/2 cups sharp cheddar cheese, shredded
1/3 cup avocado mayonnaise
1 cup heavy cream
1/2 teaspoon hot sauce, we used Cholula
1 teaspoon dry mustard
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces
1 1/2 cups red onion, diced
8 ounces baby bella mushrooms, sliced
1 tablespoon fresh garlic, minced
8 ounces baby spinach
2 cups mozzarella cheese, shredded
INSTRUCTIONS:
-Preheat oven to 375 degrees F.
-In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
-While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
-Cook over medium heat and stir with a wooden spoon until creamy.
-Crumble bacon and add to the cream mixture.
-Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
-Add the remaining tablespoon of bacon fat and add the mushrooms and saute for five minutes.
-Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
-Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
-Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
-Place under the broiler and brown, 1-2 minutes.
-Let sit ten minutes to set up and serve 10 portions.
-There will be a little liquid on the bottom which will eventually absorb into the mixture. We spooned a little over each portion.
Nutrition Facts:
Serving Size 1 1/2 cups
Serves10