Chicken Florentine

Recipe adapted from Allrecipes.com

1 lb. bacon
1.5-2 lbs. chicken tenderloins chopped into 1/2" peices
1/4 cup reserved bacon grease or butter
3 cloves minced garlic
1 small can cream of mushroom soup
2 Tbs. lemon juice
1+ cup heavy cream
1-2 tsp. Italian seasoning
salt and pepper
1 cup parmesean cheese
1 bunch or package fresh spinach leaves
6 button mushrooms, sliced
1 cup mozzerella cheese

Directions:

Chop bacon into small peices and cook in large skillet. Remove bacon, set aside. Cook chicken peices in grease. While cooking, in a 9x13 pan place spinach. Top spinach with sliced mushrooms. When chicken is finished, place in dish. Remove all but 1/4 cup of grease from pan, or replace with 1/4 cup butter. Saute garlic over medium heat. To the grease and garlic mixture add soup, lemon juice, heavy cream, Italian seasoning, salt and pepper. Whisk gently until all ingredients combined and bubbly. If sauce is too thick, add additional cream to desired consistency. Once combined, remove from heat and stir in 1 cup of parmesean cheese. Place sauce over chicken, completely covering the dish. Sprinkle with mozzerella cheese. Place in preheated oven at 350 degrees for 30 minutes. Serve over noodles.