Found this recipe on cooks.com, however I knew it needed some tweaking so here is my version. The picture is of the chicken mixture ready to be layered in the casserole dish.
CHICKEN SPINACH CASSEROLE
4 large chicken breasts (boiled and cut into bite side cubes, reserve 1cup of broth)
1 can diced green chilies
1 clove garlic
1 med. onion
2 tbsp. butter
1/2 tsp. cumin
2 cans cream of chicken soup
2 cans of milk
1 (10 oz.) pkg. spinach leaves
1/2 tsp. salt
1 pt. sour cream
8 oz. corn or tortilla chips (crushed)
2 c. grated cheddar cheese (or your choice)
1. Boil chicken until done and reserve a cup of the broth.
2. Saute butter, garlic, onions and chilies; add cumin - cook 3 minutes. Add a cup of broth, soup, then two cans of milk. Heat through and then add fresh spinach. Cook until leaves wilt. Add salt; simmer until bubbly. Add sour cream and chicken. Heat thoroughly.
Layer crushed chips, chicken mixture and cheese (2 times) in a casserole dish, cover with foil and cook for 45 minutes at 350 degrees. Remove foil and cook until cheese is lightly browned (about 15 minutes).
Enjoy!