Chicken and Rice Bake

• 3 to 4 Boneless, skinless thighs or breasts cubed
• 1 1/2 10.5oz cans of "cream of" soup
• 4 oz room temperature cream cheese softened
• 2 Tbsp Butter divided into 4
• 1 cup fresh baby spinach
• 1/2 sweet onion sliced and sauteed
• 2 cup cooked white rice
• 1 Tbsp Cooking with Greens Go To Blend
• 1 cup chicken broth
• Optional sauteed sliced mushrooms
• Optional Shredded Cheese for topping

Preheat oven to 400 degrees. Grease a baking ban and mix chicken, cream of soup, cream cheese, spinach, rice, Go To blend, (optional onions and mushrooms), and broth in a bowl. Spread rice mixture in greased pan and place butter atop mixture. Bake approximately 55 minutes, or until rice is bubbly and lightly browned. Sprinkle optional cheese atop mixture and broil until browned and bubbly. Serve.