Creamy Chicken and Rice w/ Spinach

I tried a new twist on an old favorite and came up with a winner. I've always liked a simple classic--Chicken and Rice Casserole--but I've been trying to get more green in my diet so I experimented today and added fresh spinach. It's a hit!

CREAMY CHICKEN AND RICE W/ SPINACH

8 Chicken thighs OR 10 legs
2 Cups White Rice, raw
3 Cups Fresh Spinach (3/4 of a bag of Dole Salad Spinach)
2 Small cans condensed Cream of Mushroom OR Cream of Chicken Soup (Don't add water)

1 teaspoon salt
1/2 teaspoon Cumin 
1 teaspoon dried Basil
     (Or any blend of your favorite herbs)
4 cups chicken broth

Spread the dry rice evenly on the bottom of a 9x13 casserole pan. Put spinach on top of the rice and place the chicken pieces on the spinach. Leave a little space between the pieces. Divide the soup over the chicken, sprinkle the salt and herbs on top. Carefully add the broth.

Seal with foil and bake at 300º for 2 hours. Uncover, test the rice for doneness, and continue baking until the rice is done. Let this rest for a few minutes before serving. Makes 4-8 servings, depending on your appetite.