Chicken Cheese Bake

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the bacon until crisp. Remove to paper towels and reserve three tablespoons of the bacon fat. Crumble the cooked bacon and set aside.
3. In a medium saucepan over medium heat, combine the cream cheese, Parmesan, cheddar, avocado mayonnaise, heavy cream, hot sauce, mustard, white pepper, garlic powder, onion powder, and paprika. Stir continuously with a wooden spoon until smooth and creamy. Stir in the crumbled bacon.
4. Clean the skillet, then add two tablespoons of the reserved bacon fat. Sauté the onions over medium-high heat for 3 minutes.
5. Add the remaining tablespoon of bacon fat, then sauté the mushrooms for 5 minutes. Add the garlic and spinach, tossing to coat and cook until the spinach is wilted, about 2 minutes.
6. Add the cream mixture and chopped rotisserie chicken to the skillet. Heat until everything is warmed through.
7. Pour the mixture into an 8×12 inch (20×30 cm) casserole dish. Sprinkle evenly with mozzarella cheese.
8. Bake for 20 minutes, then place under the broiler for 1–2 minutes to brown the top.
9. Let the bake sit for 10 minutes to set. Spoon any residual liquid over each serving. Serves 10.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 10
• Difficulty: Medium

Variations & Substitutions

• Substitute turkey bacon or pancetta for a different flavor.
• Swap cheddar with pepper jack for a spicy twist.
• Add roasted red peppers or sun-dried tomatoes for extra flavor.
• For a lower-fat version, use half-and-half instead of heavy cream.

Serving Suggestions