1/2 cup olive oil
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of chicken soup
1 (8 ounce) can sliced mushrooms with liquid
1 (10.5 ounce) can tomato soup
1 (16 ounce) can chopped baby spinach
1 1/2 cups shredded mozzarella cheese
Heat olive oil in a large nonstick skillet over medium high heat. Stir together 1/2 cup flour, salt and pepper; cook over medium heat, stirring constantly, for 6 to 7 minutes or until flour is golden.
Combine chicken with liquid from soup, mushrooms and tomato soup, in a large mixing bowl. Transfer to the skillet with butter or margarine. Stir in chicken, spinach, mozzarella cheese and chicken mixture. Transfer to prepared pan.
Bake chicken uncovered in preheated oven for 45 minutes, or until chicken is cooked through and juices run clear.