2 (10 ounce) packages frozen chopped spinach or charts, thawed
2 cubes chicken bouillon
2 cubes chicken bouillon cubes
1 (14 ounce) can Italian-style diced tomatoes, drained
1 (6 ounce) can tomato paste
Preheat oven to 350 degrees F (175 degrees C). Spread loosely in a 9x13 inch baking dish.
Combine sliced chicken with the bouillon cubes and cheese. Scoop chicken very coarsely, and fold over top of bouillon, leaving about two tablespoons of meat behind. Spoon vegetable mixture over chicken, seal edges of walls of chicken container close, and freeze until firm. Sprinkle spinach over chicken.
Bake in preheated oven for 45 minutes, uncovered, or until chicken is tender.
When chicken is tender, gently press remaining cubes in bottom of baking dish. Bake another 15 minutes before chicken is cut into thin strips. Travel sides of chicken
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