In a plate on small bowl, mix Onion Powder, Garlic Powder, Ground Oregano and Ground Sage.
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, ground mustard seed and a part of Parmesan cheese. Stir until cream cheese has melted. Season lightly with salt and pepper.
Transfer to a baking dish. Sprinkle mozzarella cheese. Add a part 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 part of Parmesan cheese. Continue baking for 5 minutes or until cheese is slightly golden.
Shredded chicken can be used if cooked chicken is available from leftovers.Vegetables can be changed to suit taste. Other vegetables that work in the casserole are: