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

Arrange the thin-sliced chicken breasts in the greased baking dish and season with salt, pepper, and Weber Herb and Garlic Seasoning.

In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the sliced mushrooms for about 5-7 minutes until tender and golden.

Spread the sautéed mushrooms evenly over the seasoned chicken, then add a generous layer of fresh baby spinach.

In a mixing bowl, combine the green onion cream cheese, chicken broth, and olive oil until smooth. Pour this mixture over the layered veggies.

Cover the dish loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 20 minutes until browned on top.

Sprinkle shredded mozzarella cheese over the top and return to the oven for 5-10 minutes, until cheesy and bubbly.

Let the casserole sit for a few minutes before serving.