1TspOnion & Garlic PowderYou can use separate onion and garlic powder
Salt to Taste
Start by chopping the bacon into bite size pieces. Also chop the chicken into bite size pieces and slice the mushrooms. Grate the cheddar cheese as well and chop your parsley.
In a cold frying pan or wok add the bacon and turn on the stove. Keeping a medium heat cook the bacon till it’s nice and crispy. This process takes some time as the bacon first gets warm and starts to render out it’s fat and then cooks in that fat. Remove the bacon from the pan and set it aside.
Your pan should have some bacon fat left in it and if it’s too much then remove some otherwise just add in your chicken and sautee.
Next you season the chicken with salt, pepper, paprika, onion and garlic powder and cayenne pepper. Give everything a good mix.
Once the chicken is almost cooked add in the mushrooms and satuee. The mushrooms will now release their water and once that happens you want to add in your cream cheese and grated cheddar.
Now if you mushrooms don’t release any water you can add a splash or two of water to the pan. The reason for this is that the liquid will emulsify with both the cream cheese and cheddar cheese to form a rich and delicious cheese sauce.
If you live anywhere outside India add in your heavy cream as well at this point and cook this down till the sauce thickens. Once you get a nice thick sauce turn off the heat and add in the chopped parsley and mix well. If you live in India and use Amul cream which can split when heated too much, reduce the sauce and then finish by adding the cream after turning the heat off.
Now spoon everything into an oven proof dish, sprinkle the bacon on the top and then cover with the shredded mozzarella cheese.
Bake in a pre-heated oven at the highest temp or place under the broiler and cook till the cheese is melted and golden brown. Remember everything is already cooked so you just want to brown the cheese.