Spinach Chicken Casserole

Oh, the things we do to satisfy our cravings.
I chanced upon a little stall selling fresh vegetables along CP Garcia. I saw a glorious bundle of spinach, all green, dewy, and beautiful. I thought, OK, the gods have conspired to place this spinach here and now. I bought the P20 bundle and went home. I went over many cookbooks for a spinach-cream-chicken recipe but alas, I found nothing. So finally, I decided, I'm going to concoct the recipe myself. Remembering the superb chicken casserole of my friend, I set out to make a spinach chicken casserole. I wasn't successful in producing crisp spinach toppings - but it was quite fun to anticipate the results of the impulse to cook spinach.

Spinach Chicken Casserole

Ingredients

bundle of spinach
1 kg chicken breasts (cooked, cubed)
2 cans of cream of mushroom (condensed)
1/2 cup of sour cream
1 cup of cheddar cheese (grated)
oil

celery
1 medium-sized onion

Procedure:
Spinach
1) Saute the spinach leaves in olive oil.

Chicken Mixture
1) Prepare chicken stock using the chicken breasts and two liters of water. To infuse flavor, add aromatics such as celery and onions. Carrots would have been a nice addition also. As well, a bouquet garni. When the chicken is cooked, set aside and let cool. Keep the stock for future use.
2) Cube the cooked chicken.
3) In a baking pan, mix the cubed chicken, cream of mushroom, and 1/2 cup of sour cream.
4) Top the chicken mixture with the sauteed spinach , then top with the grated cheese.
5) Place the pan in the oven (350 F) and bake until the mixture bubbles.
6) Cool and then serve.