Chicken Florentine Casserole

4 chicken breast halves cut into bite size chunks
8 oz baby spinach leaves
4 oz button mushrooms sliced thin
1/4 cup butter divided into 3 parts
1/2 cup dry sherry or dry white wine or chicken broth
1 15 oz can cream of mushroom soup
1 15 oz can chicken broth
1 cup water
1 14 oz package instant brown rice
1/4 lb swiss cheese sliced thin
Cavender's Greek Seasoning or salt and pepper to taste

Preheat oven to 375• In a dutch oven melt the first third of the butter over medium high heat. Season the chicken with greek seasoning or salt and pepper. Sauté chicken until browned, set aside. Add another third of the butter to the pan saute the mushrooms sprinkled with greek seasoning until golden. Remove from the pan. Add the last third of the butter and saute the spinach adding more to the pan as it wilts. When spinach is completely wilted add the sherry, bring to a boil and cook one minute. Add the cream of mushroom soup and the reserved chicken and mushrooms. Add the rice and stir to combine. Stir in the chicken broth and water bring to a boil. Turn off the heat. Cover the top with swiss cheese slices, cover tightly and bake in oven for 15 minutes. Uncover and bake 10 minutes more until cheese is bubbly and lightly browned.