Reviewed: Sep. 4, 2008

My husband and I thought this was wonderful ("restaurant quality" is how he put it) but the kids were not impressed. I may try making it again and leaving out the mushrooms, since they were the source of complaints. The idea one reviewer had of adding in a layer of potatoes with the spinach/garlic mix sounds very interesting and would make it more of a "casserole". The sauce is delicious and could be used a number of ways. Definitely OMIT step 1!

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Beth H

	Cooking Level: Intermediate
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Reviewed: Aug. 25, 2008

Oh My Goodness!! My family really loved it. They loved it so much that they asked me to make it again for tomorrow's dinner. Thanks for sharing!!!!!

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BREEBUGS

	Cooking Level: Expert Home Town: Washington, D.C., USA Living In: Montclair, Virginia, USA
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Reviewed: Aug. 25, 2008

This recipe was easy and delicious. It is very rich.

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Fukenis


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Reviewed: Aug. 21, 2008

Very yummy. I made a couple of changes. Left out the bacon bits and mushrooms...only because I didn't have any on hand. I cooked the chicken in the microwave in water and then cubed it instead of leaving whole. Also, I used fresh spinach, but I didn't bother to steam it. I just layered the dry leaves in the bottom of the pan. It came out great.

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Anita S.


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Reviewed: Aug. 21, 2008

This is a good casserole, and my 2-year old ate it, which is quite a feat. I cut my chicken in bite-size pieces and sauteed first and then added it to the sauce before I poured it over the spinach and mushrooms. Next time, I will probably leave out the fresh mushrooms - just my personal preference.

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Mary Underwood


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Reviewed: Aug. 19, 2008

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!

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Sylvia

	Cooking Level: Expert Home Town: Waxahachie, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: Aug. 17, 2008

Great recipe. I replaced bacon with prosciutto to give it more of an old school flavor and served it with linguine. Fam loved it.

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liqid


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Reviewed: Aug. 16, 2008

This was very good except that my husband thought it was a little to salty. Next time, I will use the low sodium can of soup to help cut down on the saltiness. Otherwise, I took a lot of suggestions from other people and it turned out beautifully; a definite keeper again! Thanks!

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Nicole

	Cooking Level: Beginning Home Town: Collegeville, Pennsylvania, USA Living In: Auburn, Pennsylvania, USA
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Reviewed: Aug. 14, 2008

This had great flavor! I followed most of the common modifications (Skipping the first step, adding white wine, cutting chicken into bite-sized pieces, etc). My only complaint was while in the oven, the sauce became very soupy. The fam seemed to dig this, except for all the "Green" (Added parsley, as well as the spinach). My lil' guy said, "You can make this again, Mommy - but no green stuff!"

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Aug. 12, 2008

This dish had a wonderful flavor but next time I make it I will use fresh or frozen spinach. The canned spinach wasn't very good. I served it over egg noodles which I would repeat.

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Melissa


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Reviewed: Aug. 11, 2008

Awesome! I used an italian blend of shredded cheese for the whole thing. The sauce is soooo godd I'mgoing to try it on a white pizza. Also, I topped the casserole w/ some bread crumbs. I would suggest that you check it often so that the cheese doesn't become crusty.

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JenniferK

	Cooking Level: Expert Living In: Mobile, Alabama, USA
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Reviewed: Aug. 4, 2008

Wonderful! I did modify it since I try to cook healthy. It worked great with low salt/low fat soup, land-o-lakes fat free 1/2 & 1/2 and part skim mozzerella. I also used two boxes of frozen spinach instead of canned and sauted my chicken on the stovetop rather than baking it in the oven first. A keeper!

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lois


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Reviewed: Aug. 3, 2008

Yummy!! My variations were fresh sauted' spinach, canned mushrooms, real bacon and provolone cheese. Also browned the chicken in a skillet with garlic powder pepper and salt. Excellent -- Will make again.

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CHRISTEL2003

	Cooking Level: Intermediate Home Town: New Albany, Mississippi, USA Living In: Saltillo, Mississippi, USA
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Reviewed: Jul. 27, 2008

Just ok. My parents loved this recipe. But my husband found it a little bland.

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cashoda

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jul. 23, 2008

I made this recently along with Allrecipe's Aunt Alma's Cauliflower Shrimp Ahoy and some fried yellow squash and zucchini. It is a really good recipe. Very flavorful and delicious. Easy to make too.

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SPARKY1721


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Reviewed: Jul. 15, 2008

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!

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Vonas


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Reviewed: Jul. 13, 2008

This recipe is alright. A lot of flavors and textures, but we could really have done without the canned spinach. It ruined it for me. Maybe substitute with a nice spinach salad on the side instead. The sauce was great with the chicken, though!

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sandiljones


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Reviewed: Jul. 10, 2008

The flavor was good. The textur

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