5/22/2017
Recipe and a story on the side from Joann Rackler
It seems to have been forever since I’ve shared a recipe and sat to write.  It must be, I dated the year 2016.
Just when I think life will slow another thing crops up and consumes my time.  I don’t know about you but I have gotten quite stingy with my time and who I spend it with.  Hopefully once we get through May and the first week of June (annual Oklahoma Block Sale) I can feel like I can breathe again.

The hubs has officially given his notice to PMSD and we had his retirement reception on Friday.  He will continue to contract with them for one year and help with certain aspects of his job that no one has learned, with hopes that in that timeframe there will be a replacement.  He is also currently renewing his real estate license.  He had his license over ten years ago and when he took the technology job he was so busy, after a few years he let it lapse.  His quest since December has been taking the classes again and getting recertified.
What does this have to do with this article, Absolutely NOTHING…other than I have not been cooking as much due to his classes being out of town and our busy life.  Meals around our house have been quite simple.  Between our jobs life has been getting in the way.  End of the school year always influences the office, in my mind I can justify not cooking.  I do miss the time I get to spend just puttering in my kitchen.
Thankfully I started taking pictures of my dishes for future articles.  This is one.  The original recipe calls for slices of bacon of course who takes time for that or planned enough in advance.  To the rescue again are the pre-cooked real bacon crumbles.  Also in my quest to eat better and drop a few, I used light sour cream, cream cheese & mayo.   Add fresh spinach instead of frozen, who wants the extra work of wringing the spinach? Not me.
I am REALLY guilty of this.  How many times do you really read a recipe through before starting?  NEVER!   So, when it says to top the casserole with mozzarella and bacon, I had already mixed it in, and you know what?   I think it was probably better.   No crusty, oily top and the flavor was consistent throughout.
This is one of the keeper recipes for my house, and you can make this a day or so ahead or put in two smaller pans if you aren’t feeding a family and stick one in the freezer for another meal.  Score one for an easy supper.
Be sure and follow my Pinterest board for all the published recipes.  https://www.pinterest.com/shakapuddn/the-roosevelt-review/
BACON CHICKEN CAESAR CASSEROLE
10 min  35 min
Ingredients
• 2-2.5 lb. cooked chicken, cubed (rotisserie)
• 1 bag frozen spinach, thawed and drained (I used fresh)
• 2 t. roasted garlic powder or regular garlic powder
• 1/2 T. dried minced onion
• 1 8 oz. package cream cheese, softened   (Lite)
• 4 oz. sour cream (lite)
• 4 oz. mayo(lite)
• 1 cup grated parmesan cheese
• 4 slices crisp cooked bacon or 1/2 cup bacon crumbles
• 2 oz. shredded mozzarella
Instructions
1. Pre-heat  oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
2. Combine cream cheese, sour cream, mayo, and spices and mix thoroughly. I do this first in a big metal bowl.
3. In the big bowl combine the cream cheese mixture you just made with the chicken, spinach, parmesan cheese, and 1/2 the bacon and mix well. Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle mozzarella cheese and bacon on top. Bake until hot about 35 minutes.