1 (4 pound) whole chicken, cut into pieces
1/4 cup butter
2 cups fresh strawberries, rinsed and dried
4 leaves fresh spinach, rinsed
1/2 cup olive oil
1 (12 fluid ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
4 cups shredded Cheddar cheese
4 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a medium skillet over medium heat; saute the mushrooms for 1 minute. Stir in the remaining 1/2 cup of the tomato sauce and 1/2 cup of the sour cream. Season chicken with salt and pepper, then pour in the soup and sour cream mixture. Simmer until all the ingredients are heated through and the chicken is no longer pink inside.
Transfer the chicken to a large dish.
On a medium baking sheet, layer 1/2 of the spinach, 1/2 of the ricotta, 1/2 of the shredded Cheddar and 1/2 of the cheese. Spread 1/2 of the spinach mixture over the top of the cheese, then layer Cheddar and cheese over that. Layer the remaining spinach, 1/2 of the liquid, 1/2 of the ricotta, remaining 1/2 of the tomato sauce, and 1/2 of the tomato sauce. Sprinkle the remaining cheese over all and then layer the remaining 1/2 of the canned tomatoes over all. Spread the remaining spinach mixture over that and top with remaining 1/2 of the tomato sauce.
Bake for 30 minutes or until cooked through and bubbly.