Reviewed: May 22, 2012

My husband absolutely loved this one and told me it was a keeper, and seldom does he volunteer this kind of information! Didn't add bacon since I didn't have any, and it was still good! We had a little left over, so later in the week I served it on top of chicken breast topped with marinara sauce and grated asiago cheese. Another winner!

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WeSkiVa

Cooking Level: Intermediate

Reviewed: May 21, 2012

EXCELLENT!

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Cindy

Home Town: Lake City, Florida, USA

Reviewed: May 20, 2012

I made the recipe as follows and the chicken was tough to cut and kind of rubbery... and the sauce was a little too runny (though I think that was my fault - I did drain the spinach, but perhaps not enough). Had I known it would be so runny, I'd've made pasta to serve with it. I'll try it again, but will not pre-cook the chicken, just cut it into thin strips.

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Misha

Cooking Level: Intermediate

Reviewed: May 10, 2012

Was very good, but with a little tweaking will be great. Won't bother mentioning because it's to my personal taste I'm adjusting.

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JSTWINKLE5

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Cooking Level: Intermediate

Home Town: Albany, New York, USA

Reviewed: May 10, 2012

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.

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JMANNING

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 8, 2012

I made this with shrimp and used portabello mushrroms. I was disappointed, yet, if it was chicken and regular mushrooms, maybe served over linguine would probably be good. Would not recommend with portabello's or seafood. Use it as a chicken recipe and you will be pleased!

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Lzach

Reviewed: May 7, 2012

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.

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Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: May 2, 2012

Delicious! I followed other's advice and changed my dish accordingly, and it turned out great. Will definitely do again.

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Reviewer:

nicoal

Reviewed: Apr. 30, 2012

I also skipped baking the chicken ahead of time and just mixed it in with the casserole as others here suggested. It was so delicious this way. Very flavorful and so easy. My whole family liked it. Will make again!

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mbcmom23

Reviewed: Apr. 28, 2012

Loved the sauce! I wish I had cubed the chicken like some others said they did. I baked it all together and didn't prebake the chicken. Sauteed fresh spinach with the mushrooms. The spinach and mushrooms with the sauce was divine, I could have eaten a bowl of that alone. Next time I make this will have to try and cube the chicken or prebake it. It just didn't get done the way I wanted it to.

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