Chicken Florentine Casserole

This was good but I thought it could be much better (and faster) if you skipped the first step. Baking the chicken on a baking sheet makes it dry and bland. I made it again last night and it was so much better (5 star). I sautéed the spinach and mushrooms in a little butter and placed in bottom of dish then placed the uncooked chicken on top, added the sauce and topped it off with real crumbled bacon and baked for 25 minutes at 350. Removed from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350 (not 400). It was so moist and flavorful!

This is a 5-star recipes using the techniques described by a previous reviewer. "Skip the first step. Then sauté the spinach and mushrooms in a little butter and place in bottom of dish. Then place the uncooked chicken on top, add the sauce and top it off with real crumbled bacon and bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350."

Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I saved myself a lot of time and stress changing just a few things. Those changes were: 1.) cut up chicken into chunks 2.) cooked chicken and minced garlic together in a pan with a few tablespoons of olive oil 3.) After chicken was cooked, I added the soup, milk instead half-and-half, 6 oz. shredded mozzarella, and lemon juice. 4.) Stired it all up on medium heat til creamy and then poured the entire mix on top of the spinach (I used frozen; turned out just fine) and mushroom layer as stated in the recipe. I then crumbled real bacon on the top and baked for 25 minutes. We ate it on top of bowtie pasta. This is DEFINITELY a keeper!!! So easy to make and so delicious! Thanks =)

Made a few changes with what I had on hand...I used milk instead of the half and half. I made my own bacon bits and sauteed the chicken in the bacon grease, just a few minutes on each side. Then, put that off to the side and added the mushrooms and the garlic to the pan with just a little butter and olive oil. I deglazed the pan with a splash of white wine and added the soup milk mixture. I forgot all about the lemon juice and reduced the seasonings to 1/2 because of the comments from other reviewers. Baked this for 20 minutes and then added the cheese for another 10 minutes at 350. Served it with Roasted Garlic Wild Rice and it was delicious. Definately a keeper. Thanks for the recipe.

Just made this for dinner tonight and my husband and I loved it. I cut the chicken into bite size pieces and sauteed them in a little olive oil and minced garlic until cooked thru. Removed the chicken and wilted some fresh spinach in the chicken juice that was left in the pan. Removed and squeezed dry. I did not use butter or lemon juice. Just mixed together mushroom soup, fat free half and half, parmesan and 1 tsp of Italian seasoning. Stirred chicken and spinach into the soup mixture, poured into a pie plate and just sprinkled a little additional parmesan cheese on top. Served over angel hair spaghetti. The sauce is wonderful! To cut way down on the fat in this recipe, I omitted the butter, bacon bits and mozzarella cheese and used fat free half and half and it still tasted delicious.

I doubled this recipe for a casual dinner party with my college friends and they loved it. Of course, anything home-cooked is better than the food they serve at the campus cafeteria, but this recipe was easy and delicious. I took some advice from fellow reviewers and cut up the chicken into bite-size pieces and cooked it on the stove top with some onion and a pinch of salt. For the sauce, I put all of the cheese in the pot (instead of sprinkling on top) and I used 3/4 cup 2% milk instead of a whole cup so it wouldn't be too runny. I also only added one tablespoon each of the garlic and Italian seasoning (again, I doubled the recipe). Either way though, I think that if I made 4 servings, I'd still use a little less Italian seasoning, because 1 tbsp was plenty. In the end, I sprayed the pan and put cooked penne on the bottom, topped that with chopped up broccoli, then the chicken. Since it was already done, I put it, uncovered, in a 350 degree oven for 15 min. just to heat it through. Served with the Cheddar Bay Biscuits from this site...awesome! Great recipe; thanks!

Pretty good overall. I saute the chicken rather than bake, as baking can tend to dry out the chicken. Also, I use about 1/2 a bag of fresh (washed and dried) spinach spread out evenly on the bottom of the pan. I also add a splash of white wine. This has a "sophisticated" taste that is good enough for company.

Excellent! My chicken-loathing boyfried even after the leftovers the next night! Taking some of the other reviews into account, I browned the chicken on top the stove and used two bags of pre-washed fresh spinach. I also opted for milk rather than cream. The resulting casserole was a bit 'saucier' than I expected but I cooked it in the oven for about an hour because the pieces of chicken were so huge! However, the chicken was so tender you could cut it with a fork. I never know whether or not to cover a casserole unless the directions specify that, so I put a cover on this one. Maybe that was why it had more liquid. But don't let my results sway you! This is an excellent dish!!! The only thing I 'might' add would be a small amount (1/4 cup) of chopped onion to give more flavor to the spinach.

I love rich, creamy dishes, and expected to love this one. Oddly enough, it was too rich for me. (I didn't know this was possible.) I followed the recipe pretty closely, except I used frozen spinach instead of canned (thawed, with excess moisture squeezed out), I did not pre-bake the chicken, and I used whole milk instead of half-and-half. I may make this again with half the cheese or with some chicken broth added to dilute the sauce a little. I loved the flavor, it was just too heavy for me somehow.

I have made this recipe many times and my family loves it! The bacon, spinach and mushroom flavors are so yummy together. I have modified it to be more kid friendly because I have some picky eaters. I cut the chicken into bite size pieces and sautee them in a little bit of oil in a skillet. In the sauce I use 2 cans of soup and 1 cup of milk (instead 1/2 cup of half and half). This makes it more saucy which works better for serving over noodles. For the spinach I use fresh and I sautee it in a little butter and garlic salt and then I blend it up to make a smooth green base for the casserole. (My kids love the green part the best and they don't even know it is spinach!). I also omit the mushroom layer. We serve it over pasta for a complete meal.

MY HUSBAND LICKED THE BOWL! This will be one he asks for again and again! I incorporated many of the recommended changes per previous reviews. I fried 4 pieces of bacon until crisp (set aside and crumbled), then browned 1 pound chicken tenders in the bacon fat, then I removed the chicken and wilted fresh baby spinach with the mushrooms in the same pan. I used skim milk and the regular cream of mushroom soup (though I did notice that campbell's now has a cream of mushroom with roasted garlic option). I only used 2 teaspoons italian seasoning and added fresh ground black pepper. Finally, I only used 1 cup of shredded mozzarella. This recipe was also good with vegetarian bacon (Morning Star Farms) and next time I will try the Healthy Request Cream of Mushroom because it has less Sodium and I find the recipe a bit salty. Bon appetite!

Great new dish for the rotation of meals! We had Italian the night before we ate this so I put in basil instead of Italian seasoning. Bacon and cheese are delicious and add a nice richness to the dish. Thanks for sharing it! (I made a double batch and there is only a tiny bit left)

Wonderful presentation and tasty dish! Per reviews, I also did the following: sautéed the spinach and mushrooms in a little butter and placed in bottom of dish then placed the uncooked chicken on top, added the sauce and topped it off with real crumbled bacon and baked for 25 minutes at 350. Removed from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350 (not 400)

I am not sure how to rate this since the original recipe needs some serious cutbacks on fat (38.7 g/serving) and salt (1844 mg/serving), but has great flavor. The ingredient combination is very appealing. I adjusted the salt level by using fresh spinach and using my own mushroom soup-sauce instead of canned. I only used 2 T butter to saute the garlic and also sauteed about 3/4 c. of onion and 2 minced mushrooms before proceeding to make the soup/sauce with 2 T. flour, 1 T. lemon juice, 1 3/4 c. skim milk, 1/3 c. white wine, and 1/2 c. reduced fat sour cream. I omitted the bacon and used grilled chicken breasts which provided smokey flavor. I used a 13x9 inch glass baking dish, sprayed with Canola oil, and layered: cooked rigatoni pasta--just enough to cover the bottom, fresh spinach leaves, fresh mushrooms, half of the sauce, 1/2 c. mozzarella, grilled chicken breast sliced thin, the other half of the sauce, 1 c. mozzarella, and a sprinkling of parsley. As I was adding the mozzarella to the top, I stopped when the surface was covered using 1/2 c. less than the recipe called for. I thought this was full of flavor with the adjustments and see no need to ruin it with excess fat and salt. I'll make this again with the changes as it becomes a 5 star recipe. Thanks for a great recipe idea.

Made this with the slight changes noted by other reviewers and it was delicious. Used cooked bacon, milk instead of half and half, and fresh spinach instead of canned. Sauteed fresh spinach and mushrooms in the bacon grease, placed on the bottom of the casserole dish, covered with raw chicken breast halves, the sauce, and crumbled bacon. Cooked 20 minutes at 350, topped with mozzarella and cooked 10 more minutes. Turned out perfect!

Loved recipe! Seared Chicken in large skillet in about 2 TBLS Olive oil, cooked breasts almost all the way thru, let cool then cubed . Then put the butter & lemon juice in the pan to scrape up browned pieces, this made for a much richer sauce and made the process faster. Added garlic and let it brown then added soup, and 1/2 & 1/2 then followed recipe the rest of the way except I used frozen/thawed spinach, much better flavor and texture than canned not to mention it's better for you! Big Hit!

This is a keeper. Served it over wild rice. My changes: Cooked cubed chicken in skillet and set aside. Sauteed portabello mushrooms and a bag of fresh spinach in skillet, drained liquid and put in bottom of dish. Put sauce ingredients in skillet until combined and then added chicken. Poured sauce and chicken mixture over spinach. Topped with a sprinkle of mozzarella. (I used low fat sour cream instead of half and half.)

This is a great make ahead casserole. I assembled it the night before I baked it & it was perfect. I sauteed my chicken breasts with olive oil, season salt, pepper and garlic. Also I used fresh spinach which I lightly sauteed with the mushrooms and laid in the bottom of my casserole dish. I also tried to make a it a little healthier and used fat free half and half and crumbled a couple of pieces of turkey bacon on top. I topped it w/ mozzarella slices (they melt more even than shredded) and it was great.

This is excellent! I used fresh baby spinich leaves, instead of canned. I doubled the amount of mushrooms and sauted them in butter. When they were nearly done, I added the spinich to wilt the leaves. I also cut the chicken in bite sized pieces and sauted in butter in a skillet instead of baking. I followed the rest of the recipe exactly, and it was absolutely delicious. My three year old even liked it. I served it over a bed of pasta. This is definitely a keeper!

Like Previous reviewers, I made a few changes to make this my own 5 star recipe. It truly is guest worthy. I sauteed a bag of fresh spinach, pack of fresh sliced mushrooms, 2 cloves of garlic and pat of butter until wilted. I then poured this mixture on the bottom of a 9x 13 pan. I pounded out 3 boneless skinless chicken breasts, seasoned them with salt and pepper and layed them on top of the spinach mixture. I poured a jar of Classico alfredo sauce on top of the breasts and sprinkled a light dusting of Italian seasoning - maybe half a teaspoon. I squeezed about 2 tablespoons of fresh lemon juice all over and baked uncovered for 35 minutes at 350 degrees. Then I opened oven and added a generous sprinkling of mozzarella cheese and fresh flat leaf parsley and baked for an additional 10 minutes. I removed from oven and let stand for 10 minutes. Pure heaven...tender, juicy and so tasty. A great marriage of flavors for this chicken dish.

I've made this dish twice now, once for my husband and once for my mother, and it's an absolutely lovely dish. It goes very nicely with red wine and some asparagus or green beans on the side. I took the advice of another reviewer and didn't bake the chicken but put everything together in a casserole and baked it all together. I highly recommend doing it this way. With this change, this is definitely a keeper and most certainly company-worthy.

I give my own version 5 stars, but my changes were enough for me to have to give it 4 stars as is. Here's what I did... Chopped then fried 5-6 pieces of bacon, set aside Sautéed the spinach and mushrooms with garlic, red pepper flakes, salt, pepper and a little white wine (from my glass) in the bacon grease Removed the spinach and mushrooms, placed in the bottom of the baking dish and sprinkled half of the bacon on top, then sautéed 3 chicken breasts (cut in chunks) with more garlic, some more white wine, salt, pepper, crushed red pepper While the chicken was sautéing, I melted ½ a stick of butter in a sauce pan, then added ½ and ½ (probably about a cup), squeezed in the juice of half a lemon, some Italian seasoning (about a tablespoon), more red pepper flakes, salt, pepper, garlic and whisked until it boiled. Once the chicken was just done, I added it to the top of the spinach/mushroom mix, topped it with the rest of the bacon and deglazed the pan with more white wine before adding my butter/cream mixture. Then about ¾ cup of parmesan cheese to thicken the sauce… Once the parmesan had melted enough and the sauce was thick enough I poured it over the top of the chicken. Baked for 20 minutes at 400, then added 1 cup or more of mozzarella cheese to the top and baked for about 10 minutes longer. Served over farfalle. RAVE reviews from my date – we both felt like we were in heaven eating this. So, so good.

This was excellent. I sauteed fresh spinach in mushrooms in the butter and placed on the bottom of the baking dish. I then sliced the chicken breast in two (for faster cooking) and placed on top. I put some salt on top. In the saute pan, i added the garlic, italian seasoning, parmesan c of mushrom and half and half stirring constantly. I poured the mixture over the chicken and topped with mozzarella. and some freshly group pepper. I turned out so good and was really filling. Nex time, I will use two t minced garlic instead of 3.

The overall taste is good...I think the next time I will saute the mushrooms, cube the chicken, mix everything together and then top it with the cheese and bacon. The sauce is so yummy but the spinach tastes flat if you get a bite without the sauce. Mixing it all together and making a florentine casserole will suit our tastes I believe.

This was so good! I used cooked cubed chicken that I already had cooked. I also used fresh spinach. I also served it with pasta to make it more like a casserole. Next time I will add the pasta to the dish before baking it.

WOW!! This dish rivals ones found in your favorite Italian chains. I used a bag of fresh baby spinach instead of canned and doubled the recipe. Even my teenagers ate the spinach. Definitely serve with paste. I did not bake the chicken first, but instead browned the breasts off in an elelectric skillet and set aside while preparing the sauce. I have also made the sauce and added a can of chicken (or two) and served over pasta for a quick and easy meal. The fat can be reduced with using 1% fat milk and fat free soup with no change to the taste. This dish has already become a family favorite.

YUMMY! My husband looooooved it too because it's low carb and still so, so tasty. I followed the tips by VICSGARDEN to saute the spinach and mushrooms and then put the uncooked chicken on top followed by the sauce then real bacon bits (then cook at 350 for 25 mins then top with mozarella and cook for another 10 minutes). I also cut the chicken up in chunks just because we prefer chicken that way. I followed the suggestion of another reviewer to really get the moisture out of the spinach/mushrooms. It already ends up with a lot of moisture so it was a good tip (I used the canned spinach). I substituted whole milk for the half and half because that is what I had. Seriously yummy for a not too difficult meal. Don't skip the bacon - it really adds to it.

This recipe revolves around the extremely luscious sauce. It is very rich - not for those who don't like a heavy sauce. I loved it, but will try it with milk in place of the half-n-half next time. I did use canned spinach, drained and pressed between paper towels to get ALL of the water out, and it was fine. It would save time to use frozen. I also used fish, (orange roughy) as the recipe says it can be used in place of the chicken. The fish was a bit too delicate to stand up to the heavy sauce, so next time I will use either chicken or salmon, a less "fluffy" fish. Definately use real bacon, or the real bacon bits. Fake ones won't cut it. All in all, this is an awesome dish, and as my husband said, "this tastes like something you would pay $20 for in a restaurant." If you like gourmet cuisine - try it. It's really that good!

All the kids and husband loved this version of cream sauce. I prepared a little different than directed though. I layered the bottom of 9x13 pan with thin sliced potatoes, covered with bag of baby spinach. Pan fried cut up chicken in olive oil, garlic and Italian seasoning. Prepared sauce as directed with a splash of white wine, milk instead of cream. Seemed soupy when it first came out but the potatoes soaked it up as it cooled.

This is sooo good! This is what I did when I doubled the recipe and did not add the mushrooms. I cut chicken into strips, season it, and saute them with 3 cloves of garlic (I used a lid to soften the chicken) . For the white sauce mixture, I added about a cup of white wine,, fresh spinach, and 4 cloves of crushed garlic, and added a pinch of salt to taste, then followed the recipe as is. I then poured it over al dente spiral noodles in a deep dish casserole, mixed in 2 cups of mozarella covered with foil, and baked for about 30 to 40 mins. Awesome!

My 6 year old rated it "delicious". I made two changes. I was running short of time and used Bertolli's Portebello wine and cream sauce from a jar instead of making the sauce as listed. I also used fresh baby spinach instead of canned spinach. Both of these changes really cut down on the ammount of salt (which as listed is astronomical) and made a really really good dinner. Served with noodles and corn.

Great recipe. I made a few changes to make it alot easier. I doubled the recipe to fit a 9x13 pan. I cut the chicken breast into bite size pieces and cooked with 3 tsp minced garlic. While chicken was cooking I sauteed the mushrooms. After chicken was done I added 2 cans of cream of mushroom soup, 1 cup half-and-half, 2 tbs lemon juice,1 tbs italian seasoning, 3/4 cup of grated parmesan cheese, 3oz bag of bacon bits, frozen spinach add as much or as little as you like, 4 oz of sauteed mushrooms, 1/2 bag of cooked egg noodles. Place in pan, bake at 350 for 20 mins. Top with Mozzarella cheese and cheese fried onions which adds texture and taste. Bake additional 20 mins or until hot and enjoy.

Im not sure what Im missing? I thought this dish was barely edible. Maybe I just dont like the canned soup casseroles? I followed the recipe except for the lemon juice and I used milk instead of 1/2&1/2 bc its what I had. I thought this dish was bland and had an odd flavor. I think Id try this dish again but with jarred alfredo and maybe fresh spinach instead...

I made this recipe again not using my own advice to use broccoli. I really enjoyed this recipe this time. I liked the flavors in the sauce. Did use canned spinach and didn't layer but blended the spinach and mushrooms into the sauce. Didn't really care much for the mozz cheese on top, next time I will add that to the sauce too and just let the chicken brown nicely on top. I used tenders and that worked out good. Served it over penne pasta. My teenage boy actually ate leftovers of this...unheard of.

Very good. It was rich and creamy. I followed others reviews and sauteed mushrooms and spinach and put it on the bottom of the casserole dish, and then put the uncooked chicken on top and poured the cream sauce over it.

Excellent flavor! I did change a few things per other reviews. 1. Sautéed mushrooms, onion (1/4 chopped), garlic and spinach then placed this mixture on the bottom of baking dish 2. Used real bacon 3. Pan seared the chicken breast first to seal in the juices...used the same pan I fried the bacon in. Thanks for sharing. This was one of my favorites from this site and my 2 year old even ate it :)

We love this recipe, but we do not use spinach we put in broccoli instead. It turns out perfect every time. This recipe is a keeper.

Delicious. The only made 2 changes 1) I diced and sauteed the chicken in a little garlic 2) I used fresh spinach and sauteed it with the mushrooms. So good. Thanks!

I took the advice of the top reviews and this was spectacular! I sauteed a bag of fresh spinach and sliced mushrooms with butter and garlic. Placed them in a dish, topped with raw cubed chicken and then the sauce. I used whole milk instead of cream and 98% fat free cream of mushroom soup. I cooked up bacon, chopped it and placed it on top. Baked for 25 mins at 350, put the cheese on top and baked for 10 mins. It was so delicious! It tasted like something I could get at a restaurant. Next time after I sautee the spinach mixture and remove it from the pan, I will add the cubed chicken and brown it slightly before putting it in the dish. My cubed chicken stuck together while baking when I added it completely raw. I will also use more than 4oz mushrooms and more bacon as I only cut up 7 pieces this time.

Amazing! I made some changes based on other reviews. I cubed the chicken, seasoned it with Montreal Steak seasoning and sauteed it. I then sauteed 10 oz of sliced mushrooms and wilted a bag of baby spinach. I also used less butter in the sauce. The only thing I would do differently next time is to reduce or even omit the shredded cheese on top. It is already quite a heavy dish and I didn't think the cheese really added to it. I served this over rice and my whole family was licking their plates! I would definitely serve this to company. We will make this again!

I cooked thin spaghetti and layered it into the bottom of a glass dish. I then followed the recipe and added it to the top of the pasta. I baked until bubbly and it was wonderful!

I skipped the first step of precooking the chicken and sauteed fresh spinach and mushrooms with 1 tsp of the minced garlic. Used 3 large chicken breast and there was just the right amount of sauce. Use the parmesan cheese sparingly as that combined with the bacon can make the dish overly salty.

Awesome, didn't cook the chicken first and left it in the oven 30 min, so moist and perfect! Could use more sauce next time!

Yum. I mixed everything together in a bowl, stuck it in a casserole dish, and baked it up. It was delicious. I admit I fried up some turkey bacon, and cooked fresh mushrooms, fresh spinach, and 13 cloves of garlic in the drippings, so I had some serious/layered flavor going on. And, I used leftover cooked chicken from my freezer (which was what lead me to this cooking method modification in the first place). All the ingredients listed in the recipe were present, and it was a very delicious dish indeed. Ah, leftover cooked chicken from the freezer - a girl's best friend.

My husband has a new favorite! This was delicious and easy to make. I did what other reviewers suggested skipped baking the chicken first. I first sauteed the spinach and mushrooms together. Then spread it on the bottom of the baking dish and placed cubed uncooked chicken pieces on top, covered with the sauce mixture and then the bacon bits. Baked at 350 for 25 minutes and then topped it with the mozzarella and bakes it for another 10 mins at 350. Great dish!

Oh my - this definitely goes in my favorites! I wasn't sure at first with all the different flavors but they worked so well. I think the bacon was the perfect touch. The only substitution I made was I used Provolone cheese instead of mozzarella. Tasted like something from a restaurant and I normally don't say that when there's cream of mushroom soup involved! We put it over rice - delish!

If I made this recipe as written, I probably would have only given it 4 stars but since I made a few changes based on the other reviews, it is absolutely 5 stars! I'm not a big spinach or mushroom fan but I LOVED this! I pretty much copied what another reviewer did word for word. I first fried 5 pieces of bacon in a frying pan and then sauteed the chicken (cut into bite sized pieces) in the bacon grease. I then sauteed the spinach (used 1 bag of fresh prewashed instead of canned) and mushrooms in the bacon grease/chicken juice. I added 1/2 c. mozzerella to the sauce and sprinkled another cup on top for the last 10 minutes of baking -- the mozz browned beautifully only being in uncovered for 10 mins -- I also covered with foil for the first 1/2 of baking before I put the cheese on. I know cooking in the bacon grease isn't the healthiest way to go but it sure did add tons of flavor! I served over angel hair seasoned with a little basil and butter (to keep the pasta from sticking). SOOOOO good!

YUM! I have made this recipe several times now, and I have started substituting milk for the half and half. I personally don't miss it - I think that lots of cheese makes up for it! A good dish for company. Thanks!

This is my absolute favorite chicken. I am not a cook, and this is so easy and so consistantly good - I feel like I could serve this to other people. I make it at least once a week. I do use about half of the Italian seasoning, and I use milk instead of half and half and it rocks!

After seeing all the reviews i had to try this. I was actually shocked. Allrecipes has never let me down based on positive reviews. This one certainly did. I think that it has too much canned spinach. The overall taste was good but taste too much like a can of spinach. I will tweak this next time and see where it comes out.

This is one of my all time favorite recipes! You can divide this recipe in half by two baking pie pans and freeze the other for a rainy day. This is also a good one to cook for yourself and give the other half for a friend (i.e. funeral). I did do some changes as recommend by others: didn't do step 1, I sautéed the spinach and mushrooms in a little butter and placed in bottom of dish then placed the uncooked chicken on top, added the sauce and topped it off with real crumbled bacon and baked for 25 minutes at 350. Removed from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350 (not 400). Thanks VICSGARDEN for the tips! Came out amazing!

Made this last night for the hubby and served with potatoes and toasted garlic bread topped with mozzerella cheese :) The only change I made on the recipe was that I used 1 can of spinach instead of 2. Im not a huge spinach eater anyway, but had I used 2, I feel it would have been way too much. The hubby devoured this and I caught him eating out of the baking dish! ;) He said it was one of his favorite meals Ive made. Definately recommend this recipe! :) Happy Eating!

This is a quick, easy and excellent tasting recipe! I did what others suggested and DID NOT cook the chicken before hand. Instead I put the chicken in raw and cooked on 350 for about 45 mins and the chicken was tender and juicy. I did not put bacon bits on it, not because I don't like bacon, I just wasn't feeling it that particular night but I didn't miss it at all! I will definitely be making this again, the husband isn't a huge chicken fan but he made sure I saved this recipe!

This was SO TASTEY! So many flavors that went extremely well together! My husband and kids loved it to pieces and my oldest son, who's the pickiest eater, even asked for seconds! I did make some changes though. I used cream of chicken soup instead of the mushroom soup, 1/2 cup of 2% milk instead of half and half, 2 cans of french style green beans instead of spinach, and no mushrooms because my husband is allergic. Then I skipped the first step and just baked it all together at 400 degrees for 30 minutes, took it out and sprinkled the cheese on top, then continued cooking at 400 degrees for about 10 more minutes. It tasted AMAZING!

Very good! Based upon other reviews, made a few adjustments that worked well. I cooked 5 strips of bacon first, drained grease and then cut up chicken into bite sized pieces and then cooked chicken in bacon grease in large skillet. Used one 9 ounce bag of FRESH spinach & sauteed with the mushrooms in EVOO and a clove of garlic. One bag of spinach was fine for us but more would have been okay too. As for the sauce, used 2% milk instead of half & half and also cut back Italian seasoning to 1 teaspoon and that was plenty! Took the advise of adding the chicken into the sauce before pouring over the spinach/mushrooms. Everything else done as written. Served with bow tie pasta. Definitely a keeper and would highly recommend it!

The sauce in this casserole is fantastic. I replaced the half-an-half with heavy cream because it comes in a smaller carton (less leftover)! I tried the canned spinach and it was kind of nasty - use 10 oz thawed frozen instead (or fresh). I doubled the mushrooms and used Morning Star bacon strips (soy) which are better than bacon bits. Like other reviewers, I simplified by cubing the raw chicken (I used 1 lb) and sauteing it with the mushrooms. Then I added the sauce ingredients and 1 cup of the mozzarella. I baked for 20 minutes at 350, topped with the other cup of mozzarella and baked for 10 more minutes. I'm not a huge fan of spinach, so I tried it with broccoli once, but it just didn't work. Tried it with pasta as well, but I thought it detracted from the sauce.

This didn't taste like much. It wasn't bad. It just didn't taste like "Mmmm" either. Kinda flat-tasting. Almost reminded me of a quiche without the eggs, salt & pepper. :/ :) I'll still keep looking for good spinach dishes.

Yummy- I made it without the bacon or mushrooms and used 2% milk instead of half and half. Still tasted awesome!

Easy to follow, but I made some changes as I didn't have all the ingredients listed... I used a small carton of table cream, and 3/4 brick of cream cheese instead of the milk and cream of mushroom soup and it turned out wonderfully!!

Very good recipe. I took advice from others and sauteed the mushrooms and spinach with garlic and placed them on the bottom of the baking dish, then layered the chicken, and lastly the sauce. My husband and I loved it! Will make again...

Excellent. Changes I made since I doubled the recipe: Sautéed garlic and 8 oz fresh mushrooms in olive oil versus butter. Seasoned chicken and cooked on top of stove versus oven. In addition to 1 can condensed cream of mushroom soup (used 98% fat free) – I added 1 can condensed 98% Fat Free Cream of Chicken Soup, Can’t tell the difference at all. Used at least 1 ½ cups half-and-half 2 boxes frozen spinach - thawed 3 pre-baked medium potatoes Used no bacon. Cut up cooked chicken and mixed with spinach. Spread on the bottom of 9 x 13 baking dish. Cut up potatoes and layered on top of chicken/spinach mixture. Covered with special sauce and toped with mozzarella – sprinkled with dried basil. Baked at 350 until hot and bubbly and it came out DELISH

Not a do over for us.

Great recipe. I spiced it up on each level with some Slap Ya Mama Cajun seasoning and also in the sauce. I used more Italian seasoning and I also seasoned the chicken breasts before cooking them with garlic powder and Slap Ya Mama. I also used more mushrooms and 2 cans of the soup instead of one...had 5 chicken breasts...def making this again!

Heavy and wet.

I thought the flavor was great but a little too rich. I followed the advise of some reviewers: I sauteed fresh mushrooms and spinach (2 bags baby spinach), placed on the bottom of the casserole dish. Then I sauteed cubed chicken (I'd use at least 5-6 breasts next time) in the same pan until it was moslty cooked, placing the chicken in the casserole. I splashed in some white wine during these first two steps. I then made the sauce (directions # 3 in recipe), but will use fat free half-n-half next time. Baked the casserole for 25 min, then back in oven with crumbled real bacon & mozzarella on the top; this added a good flavor, but I see no need for the mozzarella - it was good, but it's just such a rich dish. I may melt SmartBalance w/ breadcrumbs next time on top w/crumbled bacon.

Making things fast and easy, I had to change a couple of things. I like my chicken little, so I had to cut the chicken into cube/ bite size pieces. On the skillet (with butter and garlic), sauté for 15 minutes (or until no longer pink), season with seasoning salt & pepper. Once cooked add in olive oil, Italian seasoning, cream of mushroom soup, half-and-half, lemon juice, ½ of the mozz cheese and ½ the parmesan cheese. (Adding everything one at a time) a minute before taking off the stove add in the mushrooms, I had to double them because they’re so good. In the glass pan spread 1 can of spinach (1 is enough) sprinkle with bacon bits and pour in the chicken mixture. Top with remaining mozz cheese and parmesan cheese. Cover and bake for 30 minutes on 350. This was so good!

This is outstanding. I used the suggestions of others and baked the chicken on top of the mushrooms & spinach in the sauce for 25 minutes, then put the mozzarella on & baked for ten more minutes. I think this would be great baked on a wheat pizza crust. :-)

Not a fan! I made this just as posted.

I just made this for my Dad and Stepmom. My Dad raved and said it was a restaurant quality dish. I know that everyone tweaks recipes to their liking, and I've read many reviews stating this recipe is perfect, and other reviews stating it was either not salty enough, or too salty, or not a healthy dish, or the chicken tasted bland, etc. Here is what I did to this dish - I think the salt content is right for my taste, and its a little bit more healthy: I used 1/2 butter, 1/2 olive oil, no lemon juice, no bacon bits (ewh!), fat free half andd half, real grated parmesean cheese (no processed stuff), 1 box of frozen spinach whole leaves (drained well), and instead of italian seasoning, a mixture of majoram, rosemary, sage, thyme, andd oregano, to equal about 3/4 tablespoon. I very lightly salted the spinach (a pinch or two) and sprinkled garlic salt and white pepper on the chicken prior to it going into the oven.

Great easy dinner. I grilled my chicken before putting in the oven and the chicken had a great taste. Served over fettucine pasta. Next time I won't add so much cheese but the sause was delicious!!

Delicious!!! The ONLY change I will make next time is to cut the chicken into smaller pieces. I didn't have 1/2 and 1/2 so I just used milk and it was fine (and saved a few calories) Thanks for sharing! Loved it!

Easy and excellent! I made similar changes as other users did - I cooked the chicken in the crock pot 4 hours on low (started frozen) with 1/2 stick butter and dry italian seasoning. I put fresh spinach (10 oz container) on the bottom of 9x13, layered fresh mushrooms, chopped chicken, sauce, and bacon pieces. Everyone loves it!

Fantastic! This was a huge hit- even with my 4 year old. I sauteed two 10 ounce bags of fresh spinach with some olive oil, salt and pepper. I omitted the italian seasoning (by accident), and served this over penne. It came out awesome! I also seasoned my chicken w/ salt, pepper and garlic powder. Yum Yum! Thanks, I can't wait to have this for leftovers tomorrow.

Good the second time around. First time I followed the recipe, and both my husband and I thought it was okay. Second time around, I used fresh spinach and mushrooms, sauteed those in a pan with a little bit of olive oil. I skipped the prebaking chicken step. In the baking pan, I put the spinach down first, then the chicken, topped with the sauce, real bacon bits, and mozzi cheese. Much better with fresh spinach.

I would never dream of using "canned" spinach...bleh. Used frozen chopped spinach instead and thawed and squeezed it dry. Fresh would be best too. Good recipe otherwise.

The recipe was great! My guests loved it! I used fresh spinach instead of canned, layered evenly in the pan as to cover the whole bottom of the pan. I also added about 3 oz of White wine.

Not very good, taste to much like a average soup based casserole. I am always looking for a dish with a wow factor. This us too average tasting.

Sorry, we did not like this at all, I even added pepper and poultry seasoning to spice it up some more but for all the money and time it was not worth it.

This turned out great - I followed the recommendation to skip pre-cooking the chicken and just baked it a little longer. Wonderfully easy dish.

I made the same modifications as Vicsgarden and served over garlic rice pilaf. Wow, this was an intense meal. By far the richest, most decadent chicken recipe I've ever eaten or prepared. I think next time I will make it a little lighter so I don't go into an automatic food coma after my second bite. Maybe lighter on the mozzarella? Tomatoes instead of bacon? Well anyway, this was awesome and I'll be making it again either way!

after reading all reviews, I decided to try this recipe. OMW, I don't even know what to say. It was nothing short of spectacular!! It is far superior to anything I have ever eaten in any Italian restaurant anywhere. I did make a few changes. fried my own bacon and used the pan drippings instead of butter, used fresh spinach, added a sliced sweet onion to bacon and cooked together, used skim milk instead of 1/2 and 1/2 and 5 cheese Italian blend instead of Mozz. cheese. Did not cook chicken first at all. I could not beleive how easy and yummy this was! Amazing!!

This was really, really good. I changed a few things. I used frozen spinach instead of canned. I cut up the chicken and sauted it in olive oil with some Italian seasoning, garlic powder, and S&P instead of baking it beforehand. I chopped up some shallots and added them in with the garlic (since I had some in the fridge and have been trying to use them up). I used skim milk instead of half-and-half and added the mozzarella into the sauce instead of on top. Served it with spaghetti. This was really good and very easy. I'll definitely be making this again.

This was a great meal and really good! I used about 5 large chicken breasts and I doubled the sauce mixture. Instead of canned spinach, I used frozen, and only about 10 oz of it. Since we dont care for mushrooms, I added chopped onion in place of it, and sauteed them before making the sauce mixture. This came out real well and we really liked it. Im sure I will be making this again. Thanks for the recipe!

DELICIOUS!!! I made this tonight as my 7 month old son sat nearby and it was a breeze and the result was SO good! I used a pound of chicken breast and i cubed the chicken and skipped step 1 entirely. I used half a bag of frozen chopped spinach in place of the canned spinach, omitted the bacon bits (didnt have any) and substituted provolone for the mozzarella. I also only used half the amt of butter called for. I cooked at 400 degrees for 30 mins, turned it down to 350 for another 15 minutes as I had to get my son to sleep, and came back to a bubbly and browned dish of goodness. Served with steamed fresh green beans and brown rice. Next time I will thaw and squeeze the spinach first because it did have a lot of liquid. Overall, very yummy! Thanks for this recipe. I can't wait to make it for company!

I loved it. Followed Vicsgarden's review and skipped the first step of baking the chicken. Sauteed the mushrooms and chopped fresh baby spinach with some garlic. Poured into the bottom of the baking dish then topped with chicken breasts, poured sauce over then topped with parm cheeese. I didn't have mozzarella on hand. I really enjoyed it. Served with angel hair pasta with peeled and chopped tomatoes plus some finely chopped garlic. Rave reviews! In my regular rotation, thank you Bryan0320!

This dish was so GOOOD!!! I made a few changes, since I didn't have Italian seasoning I used Basil, Oregeno, And Thyme. I also didn't have half and half so I used Heavy Whipping Cream that I had on hand. We then poured the Sauce and Chicken over Bowtite Noodles. It was so GOOD!! If I could give it more stars I would. My husband rated this dish at an 11 1/2 Stars. We will definately be using this recipe often. Thanks for sharing!

The Italian seasoning was too much. It was good I would have to tweak it if I make again. Maybe some sour cream or something. It was very heavy. My husband enjoyed very much and he never says anything :) Thanks so much!

This is a tasty dish that was easy to prepare. As someone who has to watch my carbs, this is great dish that the whole family liked. Will make it again for sure. My only change would be cook the chicken no more than 20 minutes so it does not overcook.

More! More! More! This recipe was not enought to feed 4 people. I recommend doubling the recipe because people will want seconds, and left overs. Great tasting and easy. Cook the chicken ahead of time and dice it up with everything else to make it more of a casserole.

Super delicious! I modified the recipe to make it a little healthier and to suit our tastes by using Healthy Choice cream of chicken, fat free half and half, frozen spinach (thawed and drained), broccoli rather than mushrooms, about 1/3 c. bacon bits and 1 c. part-skim mozzarella. I also cut up the chicken and sauteed it in 1 tbsp olive oil rather than baking it off. Will definitely make again!

I made this recipe twice. Once as shown and once with fresh ingredients (baby spinach and real bacon). I also doubled the mushrooms. As is, it is a four plus star in my opinion, but with the changes, five star no doubt. Excellent recipe!

I absolutely LOVE this recipe! I, like many others, changed a few things: I first cooked some bacon in a large skillet, and set the bacon aside to crumble later. I then seared the chicken in the bacon grease & set aside. I then sauteed the onion & mushroom for a couple of minutes, then added 1 bag fresh spinach and couple cloves of fresh garlic. Place mixture in the bottom of the dish, then place the chicken on top. I did the sauce just the same, but I might use a little less Italian seasoning next time! (Maybe 1/2 - 3/4 Tbsp. Italian season.) Add the sauce and top it off with the reserved crumbled bacon and bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350. I also served it all on a bed of buttered angel hair pasta. Serve w/ side salad & crusty garlic bread! YUM!!

Very good and my fiance loved it! I will make again. I had to make some changes because of the high calories and fat. I cut the chicken in cubes and sauteed with garlic instead of baking. For the sauce, I used low-fat sour cream instead of half and half and added a splash of white wine. I cut the butter in half, however next time I will omit it completely. I did not use bacon. I sauteed a bundle of fresh spinach with mushrooms and garlic. I spinkled the mozzerella cheese on top, probably using about 3/4 of a cup. I served over angel hair pasta. Very flavorful!

Thanks for a great recipe. I have a large family and not 1 person had a complaint. Next time I would like to try fresh spinach and leave out the bacon bits but other then that its perfect.

What a great recipe! I used all the same ingredients... but prepared it slightly differently. First I sauted 1 large bag of fresh spinach with mushrooms in a little butter until all the moisture was out. Placed those in bottom of pan. Then, I browned the chicken in the same skillet for about 3 minutes on each side. I added ALL sauce ingredients to the pan and gently stirred until mixed well around chicken, brought to light bubble, and poured over spinach/mushroom mix. Topped with bacon and baked @ 350 for 25 minutes, topped with mozz cheese and baked at 350 for 10 more minutes. AMAZING!!! Great flavor and the chicken was SO moist!

I liked this, but with major tweaking. I diced the chicken and sauted it with onion and garlic powders and pepper. Will use more spice next time, including sea salt. I made 8 oz. fettucine and stirred together that, the chicken, the spinach (I used the frozen thawed spinach per other reviewers suggestions, about 8 0z.) mushrooms,and half the cheese together. I poured the sauce on top and stirred it all up. There's too much Italian seasoning for my taste, I will only use 1/2 tbsp. next time. Then I poured it all in to a 9 x 13 pan and topped with fresh bacon bits and remaining mozzarella. The bacon bits give it a nice, smoky flavor, but 1/3 cp. was plenty. Next time, I will use half the amount of chicken and twice the fettucine. Great base recipe, though!

Excellent flavor; however, I did make it easier on myself by cutting the chicken into cubes and cooking separately and I actually boiled some wheat rotini. Once it was all done, I combined chicken with spinach and mushrooms (which I added, of course) and then I combined the cooked pasta, the sauce and mixed it all together and then baked for 20 minutes. It was delicious!

Very good

This was absolutely delicious. It was a very wholesome meal. I followed suggestions from the other reviews. I boiled the chicken first and then put it in the oven. The chicken came out very moist this way. Also, I mixed the veggies with the sauteed stuff. I spread half the sauteed mixture in the baking dish first, set the chicken on top, and topped it off with the rest of the mixture. It came out delicious like this. Oh, and you MUST use LOTS of fresh spinach. This is a great dish! It was so easy to prep and even better to eat!