Four Cheese Bacon Stuffed Smothered Chicken Casserole!

Pre-heat oven to Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer. Roll the chicken. Note to avoid them unrolling, you can use toothpicks to keep them together Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside. In a large bowl add the water and the cream of soup and mix well Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out. Take a teaspoon and scoop a little of the mixture on top of each chicken roll Finally add in the rest of the cheeses on top evenly Bake for 25 minutes or until chicken is cooked completely Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes