Preheat your oven to 375°F (190°C) and grease a 13x9-inch baking dish with olive oil or non-stick spray.

Arrange the thinly sliced chicken breasts in a single layer in the baking dish. Season generously with salt, pepper, and Weber Herb and Garlic Seasoning.

In a skillet, heat a tablespoon of olive oil over medium heat and sauté sliced mushrooms for about 5-7 minutes.

Add fresh baby spinach to the skillet and cook for 2-3 minutes until wilted. Layer this over the seasoned chicken.

In a bowl, combine green onion cream cheese, chicken broth, and olive oil; blend until creamy.

Pour the creamy sauce evenly over the chicken and spinach layers.

Cover the casserole with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 20 minutes until golden and cooked through.

Sprinkle shredded mozzarella cheese on top and return to oven for 5-10 minutes until melted.

Let rest for a few minutes before serving.