Left out the butter and used the milk I had in the fridge instead of half and half. Used fresh spinach.

Very Good! ... It's a keeper! ...

Delicious! I cube the raw chicken and cook it in olive oil on the stove, then add all of the other ingredients. Pouring it over linguini noodles when finished! Yum!

Delicious!

Easy and delicious. I use low sodium soup and add 1 1/2 cans for more sauce. I also use the 1% milk that we always have in place of half and half trying to make it a bit healthier. I left off the bacon bits one time but missed that smokey taste. I now include it every time.

5 stars! i just added liguini pasta too plain with just the chicken

Made this for dinner tonight. I had three large chicken breasts that I needed to stretch for dinner for five (ages 13 - 42). This recipe fit the bill perfectly. I had to make a few changes based on what I had on hand and based on prior reviews. First, I cut up the chicken, seasoned it with Emeril's Pizza and Pasta seasoning and browned it in olive oil. While that was going, I melted butter in another saucepan and sauteed a roughly chopped onion until tender, added the mushrooms and sauteed them, then added the spinach last and heated just until wilted. I greased a 10 inch casserole pan and spread the spinach mixture in the bottom and topped with the seasoned chicken. For the sauce, I used the same pan that I browned the chicken in. I used cream of mushroom soup, almond milk (that's the only kind of milk I have on hand), feta cheese (didn't have any parmesan) and bottled lemon juice. I added more of the Emeril's seasoning and some fresh cracked black pepper. I whisked until smooth and heated through. I poured the sauce over the cooked chicken then topped with a pizza blend cheese (didn't have any plain mozzarella) and then topped with the precooked bacon bits. Baked at 350 for 30 minutes and it was SOOOOOOOOO good. I think I'm going to make it like this all the time. Thanks for posting such a versatile and forgiving recipe!!

The sauce is rich and delicious although very salty. The bacon provides a wonderful smokey flavor. Very elegant dish. For those cooking in high altitudes, if you skip step one as some of the reviewers suggest and put raw chicken, cut into chunks, in the casserole, I recommend turning the oven up to 365 and cooking for 40 minutes. Chicken will be cooked through and very juicy and tender. Don't wait to put the mozzarella cheese on top. It will cook just fine without burning.

The only thing I changed was that I used a fresh bunch of spinach instead of the canned stuff. Everyone loved it.

Rich and satisfying! Very easy to prepare. I cut down on the bacon topping, as we find it a bit overwhelming. (I also use turkey bacon.) I use a huge amount of fresh spinach, and it cooks down beautifully. I serve with angel hair pasta. Freezes well. It's a big hit with my husband and young son.