2 (10 -15 ounce) boxes
of chopped spinach
( I prefer fresh)
1 (8 ounce) packages
1 (10 3/4 ounce) cans cream of chicken soup or 1 (10 3/4 ounce) cans cream of celery soup or 1 (10 3/4 ounce) cans
any other cream soup
salt and pepper
- Cook spinach until done, drain well, return to pan.
- Over a low heat, stir in chunks of cream cheese and the cream of chicken soup
- Keep stirring and heating until all ingredients are melted into a creamy mixture
- Can be served from the pan, but better if baked at 350°F for approximately ten minutes.