By Stella Mae on May 17, 2003
"Got this delicious and simple to make recipe from my oldest friend. I double the recipe for Christmas dinner and buffet parties, and it can even be eaten cold as a dip. You can easily make a white sauce en lieu of the creamed soup, if you like. Whichever way you make it, it's dee-lish!"
Serving Size: 1 (137 g)
Servings Per Recipe: 6
"This looked so good on paper that I actually went out and bought the cream of chicken soup, since it's not a staple in our house. It was worth the trip...this is super-easy to make and very tasty; a great recipe! I baked it in a greased 8x8 pan, which turned out to be just the right size. It also warms up well the next day (the first time I've ever been glad the kids don't like spinach...more for me! ;o) I also think it would be good with cream of celery or some such to make a vegetarian side dish; perhaps just add a dash of spice if going that route. Dh thought it might make good filling in pita bread; I've been toying with the idea of baking it in pastry shells (and maybe topping with some grated parmesan?) for appetizers...the possibilities are nearly endless! Thanks so much!"
"This was the surprise hit of our Christmas dinner! It was extremely easy to make and tastes like you slaved over it for hours. It's the best creamy spinach I've ever had! The kids even gobbled it up! Mmmmmm."
"very rich and easy to make. It makes alot and like others said, makes a great dip the next day. I might 1/2 the recipe and stuff some chicken breast with this yummy mixture! thanks for sharing! :)"
"I made this to go along with a Turkey dinner I was having last Saturday night. Everyone loved it. I used a 1lb package and a 10oz package of fresh spinach. I steamed the spinach and drained off as much of the water as possible, then followed the recipe with light COC soup and cream cheese, and I added about 1tsp of garlic powder as another reviewer suggested. My son, who loves Boston Market creamed spinach, loved it - I know I will be making this often, it's so easy, and so good!"
"I made this with cream of mushroom soup and 1 chopped up garlic clove. We ate 1/2 as a side dish woth dinner and the next day I ate the leftover as a dip with pita bread. Yum Yum!"
"Very good. I would add even more spinach. And I would add more spices. It had a great texture. Next time I will use it in a bread bowl as an appetizers. "
"i halved the recipe and baked it in a loaf pan. I used my version of low fat cream of celery soup and it is excellent."