Chicken Florentine Artichoke Bake

I would rate this about a 7 out of 10. We changed a few things and that may have caused some issues. We used fresh spinach that we had left over from another recipe. We also used chickpea pasta to try it out. The sauce wasn't quite enough liquid to cover much of the ingredients - frozen spinach may have worked better for this. The recipe mentioned adding cream on the steps but didn't show any amount in the ingredients list - prob would have been better with cream. Steps stated cooking the casserole for 30 min at 350F. This was not long enough or not hot enough to fully heat up the casserole. I would like to try this recipe again but with cooked fresh spinach or frozen spinach and reg pasta (less pasta) and some cream added to the mixture. I would also cook it at 375F for 30 min covered plus another 10 uncovered.