We have been trying to cut back on the amount of bread and pasta we eat, so when I was looking for a way to use up rotisserie chicken that didn’t use those things I, of course, turned to Pinterest. I found this chicken bake and man was it good. I halved the recipe the first time to make sure we liked it, and it was so good, so flavorful that I didn’t even miss the pasta. Recipe and photo courtesy of afamilyfeast.com.

• 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
• 1/2-1 teaspoon hot sauce
• 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 rotisserie chicken, cubed
• 1 1/2 cups red onion, diced
• 8 ounces mushrooms, diced
• 1 tablespoon garlic, minced
• 8 ounces baby spinach
• 2 cups mozzarella cheese, shredded

Preheat the oven to 375. In a large skillet, cook the bacon until crisp, reserving 3 tablespoons of the bacon fat and set aside. 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. 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. There will be a little liquid on the bottom which will eventually absorb into the mixture. We spooned a little over each portion. Serve with a salad or your favorite vegetables.