In a Ziplock bag, combine olive oil, garlic powder, Italian seasoning, and a pinch of salt, pepper, and red pepper flakes. Add chicken breasts, seal the bag tightly, and massage until fully coated. Allow to marinate in the refrigerator for 10-15 minutes.

Preheat oven to 400°F (200°C). Lightly coat a 9x13 inch baking dish with olive oil or cooking spray. Place marinated chicken breasts evenly in the dish.

Spread softened cream cheese evenly over the top of the chicken. Pour salsa verde over the chicken and cream cheese, ensuring it fully covers the chicken. Sprinkle mozzarella on top.

Bake for 20-30 minutes, checking that chicken reaches an internal temperature of 165°F (75°C) and juices run clear. Cheese should be bubbly and slightly golden.

Remove casserole from the oven and let it rest for 5 minutes. Serve warm with cauliflower rice or baked veggies.