Chicken Vegetable Casserole

5 slices bacon, chopped

½ lb chicken breast

2 tbsp Butter

7 oz green beans, bite sized

½ med onion, diced

1 zucchini, diced

8 oz cream cheese, cut in chunks

1 cup heavy cream

1 cup mozzarella, freshly grated

1 cup parmesan cheese, divided into 3

¼ tsp onion powder

¼ tsp garlic powder

Salt and black pepper to taste

1 tsp olive oil or bacon drippings for drizzling on vegetables

Cook bacon, reserve drippings.

In a small bowl, mix onion powder and garlic powder.

Drizzle vegetables with olive oil or bacon drippings. Season vegetables. Set aside.

In a skillet, melt butter and brown chicken.

Add seasoned vegetables and sauté for 3 to 5 minutes.

Pour heavy cream, chunks of cream cheese, and ⅓ cup parmesan cheese.

Stir until cream cheese has melted.

Season lightly with salt and pepper.

Transfer to a baking dish. Sprinkle mozzarella cheese and ⅓ cup parmesan cheese.

Bake in a 450°F preheated oven for 10 to 15 minutes.

Remove casserole and top with chopped bacon then finish off with the last ⅓ cup parmesan cheese.

Continue baking for 5 minutes or until cheese is slightly golden.

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