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Preheat oven to 375°F (190°C).
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Sauté the mushrooms:
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In a skillet, heat olive oil over medium heat.
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Add mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.
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Add garlic and spinach, cooking until spinach is wilted. Season with salt, pepper, and Italian seasoning.
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Cook chicken (optional pre-sear):
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Lightly season sliced chicken with salt and pepper.
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In the same skillet, sear chicken for 2-3 minutes per side until lightly golden (doesn’t have to be cooked through — it will finish in the oven).
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Make creamy sauce:
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Lower heat and stir in the cream cheese and heavy cream until melted and smooth.
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Add half of the mozzarella and half of the parmesan; stir to combine.
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Assemble:
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In a greased baking dish, layer the spinach-mushroom mixture with the chicken.
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Pour the creamy sauce evenly over the top.
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Sprinkle remaining mozzarella and parmesan over everything.
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Bake:
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Bake uncovered for 20–25 minutes until bubbly and golden on top.
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Broil the last 2-3 minutes if you want a crispier top.
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Serve:
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Let cool slightly before serving.
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Garnish with fresh herbs like parsley or basil if you like.
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