Changes I made: In large skillet fried 4-5 strips of bacon & removed; then added a little olive oil and sauteed chicken (cut up in bite size) with some garlic, a dash of italian seasoning and some white wine, once brown remove from pan; then add a little more oil sautee 1 bag fresh spinach leaves and sliced mushrooms (i used portabello) with some garlic and white wine till liquid is gone n remove/set aside. Complete the sauce as directed (i used milk instead of half n half cause it is what I had). Layer into dish as directed. I went ahead and added some steamed broccoli and artichoke hearts to the spinach and mushroom because i needed to use them. I baked covered 350* for 20 min. Then uncovered for 10 min. It is fantastic! I think I might even add some onion to the spinach/mushroom combo next time. I also put it over some cooked rotini.

Reviewed On: Nov. 5, 2009

I used boneless skinless chicken tenders instead of breast halves because it is what I had. I just reduced the cooking time to 15 min. covered and then 10 min uncovered. I think I used too much garlic since I reduced the amount of chicken. It was extremely moist and I added feta cheese on top for the last 10 min.

Reviewed On: Nov. 2, 2009

I really liked this. It was very strong garlic flavor which I loved. I did estimate a lot on the ingredients cause I reduced the potatoes to about 6-7 red potatoes since i was making it for just 1. Will make again

Reviewed On: Nov. 2, 2009