Chicken Bacon Mushroom Bake - cooking recipe

Ingredients

8 slices bacon (cooked then chopped or crumbled)
2 lbs boneless skinless chicken breasts, cubed
1 lb fresh spinach, washed and dried
2 garlic cloves, minced
1 lb baby bella mushroom, sliced
1/2 cup low sodium chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1 tablespoon dried onion flakes (minced or chopped)
8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated

Preparation

Preheat oven to 350 degrees F.
In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven). Remove to plate and set aside.
To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly.
In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese.
Bake for 30 minutes until golden and bubbling.