1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups cubed, cooked ham
1/2 pound skinless, boneless chicken breast meat - cubed
2 (10.5 ounce) cans condensed cream of mushroom soup
1/3 cup sour cream
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (24 ounce) jar pasta sauce
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine cream cheese and folded cooked spinach; spread to desired fillings. In a large skillet over medium heat, saute spinach for 3 to 4 minutes or until tender. Add ham along with cooked spinach and simmer 2 to 3 minutes, removing ham from skillet. Remove and set aside to cool.
In a large shallow baking dish, combine cooked spinach, soup, sour cream, salt and pepper. Adjust the amount of water, if necessary, to make the soup creamy.
Place pre-cooked cooked spinach mixture into a clean 2 quart baking dish or casserole dish. Mix well, cover with plastic wrap and bake in preheated oven for 1 hour, stirring occasionally.
Remove and set aside. In a small bowl, simmer egg whites until soft. In a small bowl, fold in the cooked spinach mixture.
Place soup in a medium bowl and season with salt, pepper and hot sauce. Stir slowly until all the ingredients are combined. Garnish with cooked spinach.