I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter.
I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering.
Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.
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I was so looking forward to making this dish for my family. I made only a couple of changes...