Preheat oven to 375°F (190°C).

Sauté the mushrooms:

• In a skillet, heat olive oil over medium heat.

• Add mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.

• 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):

• Lightly season sliced chicken with salt and pepper.

• 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).

Make creamy sauce:

• Lower heat and stir in the cream cheese and heavy cream until melted and smooth.

• Add half of the mozzarella and half of the parmesan; stir to combine.

Assemble:

• In a greased baking dish, layer the spinach-mushroom mixture with the chicken.

• Pour the creamy sauce evenly over the top.

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• Sprinkle remaining mozzarella and parmesan over everything.

Bake:

• Bake uncovered for 20–25 minutes until bubbly and golden on top.

• Broil the last 2-3 minutes if you want a crispier top.

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Serve:

• Let cool slightly before serving.

• Garnish with fresh herbs like parsley or basil if you like.