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.
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Notes
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: