Spinach and Chicken Casserole
1 Cups of Provolone Cheese Shredded for Topping
2 Cups Cheddar Cheese Shredded
4 Cups Rotisserie Chicken Shredded
2 (16 Ounce) Packages Frozen Chopped Spinach drained
2 (11 Ounce) Cans Condensed Cream Of Cheddar Cheese Soup
2 (10.75 Ounce) Cans Condensed Cream Of Chicken Soup
2 Cups Seasoned Croutons
Preheat oven to 350 degrees F (175 degrees C). Drain Spinach
Mix chicken, cheeses, spinach and soups in a large bowl. Add 2 cups of croutons; blend together well. Top with Provolone .
In a 9×13 inch baking pan, place prepared mixture. Cover with aluminum foil.
Step 4 Bake 30 minutes until bubbling, remove foil and cook another 10 minutes to brown.