1 lb bacon
8-oz package cream cheese
½ c grated Parmesan cheese
1 ½ c sharp cheddar cheese, shredded
1/3 c avocado mayonnaise
1 c heavy cream
½ tsp hot sauce, we used Cholula
1 tsp dry mustard
½ tsp white pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 store-bought cooked rotisserie chicken, meat removed and chopped into bite-sized pieces
1 ½ c red onion, diced
8 oz baby Bella mushrooms, sliced
1 tbsp fresh garlic, minced
8 oz baby spinach
2 c mozzarella cheese, shredded
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees C.
Step 2: Place a large skillet on the stove and turn the heat to medium.
Step 3: Add the bacon and cook for a few minutes until greasy and crispy. Place the crispy bacon on a clean plate lined with paper towels to drain any excess grease. Set aside about 3 tablespoons of the bacon grease.
Step 4: Place a medium saucepan on the stove and add the cheddar cheese, cream cheese, Parmesan cheese, avocado mayonnaise, heavy cream, garlic powder, hot sauce, onion powder, paprika, mustard, salt, and pepper. Turn the heat to medium and stir until creamy.
Step 5: Crumble the cooled bacon and sprinkle them into the cream mixture.
Step 6: In the skillet with the bacon grease, add the onions and sauté for 3 minutes or until translucent.
Step 7: Add the mushrooms and cook for another 5 minutes.
Step 8: Add in the garlic and spinach. Toss and cook for 2 minutes or until aromatic and wilted.
Step 9: Add in the cooked chicken and cream mixture.
Step 10: Transfer everything in an 8×12-inch casserole dish.
Step 11: Sprinkle two cups of Mozzarella cheese on top.
Step 12: Place it inside the preheated oven and bake for about 20 minutes, then broil for 1 to 2 minutes until brown.
Step 13: Turn off the oven and leave the casserole dish inside for 10 more minutes.
Step 14: Serve and enjoy!