Ingredients

• 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    
  

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  Instructions

  Step 1: Prepare the oven. Preheat it to 375 degrees F.

  Step 2: Cook the bacon in a large skillet until crispy. Transfer the cooked bacon to paper towels, reserving 3 tbsp of bacon fat.

  Step 3: Cook the cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder, and paprika into a medium saucepan over medium heat and stir using a wooden spoon until creamy.

  Step 4: Add the crumbled bacon to the cream mixture.

  Step 5: After cleaning the same skillet, add the 2 tbsp reserved bacon fat along with the onions. Saute the onions for about 3 minutes over medium-high heat.

  Step 6: Add the rest of the bacon grease, then the mushrooms, and saute for approximately 5 minutes. Add the garlic and spinach, then toss and continue to cook for 2 minutes more until wilted.

  Step 7: To the pan, add the cream mixture and cooked chicken. To an 8 x 12-inch casserole dish, pour the mixture and sprinkle with 2 cups of mozzarella cheese. Place in the preheated oven and bake for about 20 minutes.

  Step 8: Put the casserole dish in the broiler and brown for about a minute or two.

  Step 9: Remove the casserole from the oven when done and allow it to sit for at least 10 minutes before slicing it into ten portions.