This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

• 6 c rice, white or brown / 4 lbs small pasta
• 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
• garlic salt
• black  pepper
• 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
• 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

• minced garlic – a lot or a little, your choice
• 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
• 4 Tab Dijon mustard
• 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
• 5 c (3lb) sour cream or heavy cream
• white wine to thin sauce or calm the cook
• rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
2. Season chicken with salt, pepper
3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
5. Transfer to a large bowl.
6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
7. Then add in the sun dried tomatoes.
8. Fry for 1-2 minutes to release their flavors.
9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
10. Season with salt and pepper to your taste.
11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
12. Then add in the parmesan cheese if serving over rice/pasta.
13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
14. Add the chicken back into the pan.
15. Cook until  warm.
16. For casserole, spoon over rice/pasta.
17. Top with cheese.
18. Can be frozen.