Modified Chicken Florentine

IF you were wondering about the post title it's because this recipe from the Kraft Foods website underwent some minor major modifications.

WHY?

Because I didn't fully read the recipe and check that we had all the listed ingredients before actually starting dinner preparations.

SO, there were some substitutions made, but the recipe listed below IS the original one from the website should you ever want to try it -- BUT substitutions are always good (especially when you've already started dinner and there's no time to get to the store). The asterisk (*) denotes substituted ingredients, which are noted below. 

Chicken Florentine Casserole

• 1 tub (8 oz.) Philadelphia cream cheese spread *
• ¾ C plus 2 tbsp. milk, divided *
• ½ tsp Italian seasoning
• 1 tsp oil
• 1 lb. boneless skinless chicken breasts, cut in bite-size pieces
• 1 clove garlic, minced
• 1 C farfalle (bow-tie pasta), cooked
• 1 pkg (10 oz.) frozen chopped spinach, thawed & drained
• 1 C shredded, part-skim Mozzarella cheese *
• 4 slices bacon, cooked, crumbled *

1. Heat oven to 375ºF.
2. Mix cream cheese spread, 2 tbsp. milk and seasoning until blended.
3. Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in cream cheese mixture and all remaining ingredients except bacon. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Cover and bake 10 minutes.
4. Uncover, top with bacon, bake uncovered for 15 minutes.

Modifications

* Used 1/2 Philadelphia cream cheese "brick" placed in microwave 30 sec. to soften
* Combined 2% milk and half &amp half
* Substituted 3-cheese Mexican blend 
* Used diced pepperoni (will have to buy more for homemade pizza)

Except for the ingredient substitutions, all the preparation and cooking steps were followed. Here's the resulting meal. Serve with a tossed salad (if you have any salad fixings available, which we did not) OR instead substitute a glass of wine, which I did.