2 cans cream of chicken soup
1 package cream cheese, cubed
1/2 cup milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
1 bunch of fresh spinach, chopped

In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach. Pour into a 2 qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through.  (Use reduced fat soup, cheese, and skim milk for a heart healthy alternative.)