Chicken florentine casserole

I got this recipe off the Kraft website, which gives options on how to use their cooking cremes.  I've seen these in the store tons of times, but decided to grab a couple of the flavors a while ago to give them a shot. This recipe was actually made and devoured about a month ago when we brought dinner over for the Hofers after they got out of the hospital with their new little bundle of joy, Greyson John.   Two of our other friends were there as well so this recipe fed 6 adults, and there were even a few leftovers.

1 t oil
1 1b boneless skinnless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
1 tub Philadelphia Italian cheese and herb cooking creme
3/4 cup milk
1 box bow tie pasta (farfalle), already cooked
1 package fresh spinach (10 oz)
1 cup mozzarella cheese (I used 2%)
4 slices bacon, cooked and crumbled

Heat oven to 375 and heat oil in large skillet on medium heat. Add chicken and garlic, cook and stir 6-7 minutes or until chicken is done. Stir in all remaining ingredients except bacon.  Spoon into 9x13 baking dish that is sprayed with cooking spray and bake covered for 25 minutes or until heated through, uncovering and sprinkling with bacon after 15 minutes.

If you make this ahead like I did, I might double the cooking cream used because the sauce tends to dry out. Plus, you will need to double the baking time to bring it from cold to hot, rather than from warm to hot. Other than that, it seemed to be a hit, and I'm sure it would great for kids as well! By the way, isn't bow tie pasta just adorable?!  It might be my favorite noodle, if one is allowed to have a favorite.  :)