I just made a bowl of creamed spinach using the
store brand (Raley's) Cream of Chicken Soup.
That was wonderful, just like what I remember.

In a small suacepan, I put a brick of frozen
spinach over low heat. After several minutes,
I flipped it to thaw the other side. Once it
was mostly thawed through, I broke it up to
further speed up thawing.

Once it was completely thawed, I added the
can of soup. I left it on low heat, covered,
stirring occasionally. Once it was thoroughly
heated up, it was ready to eat. Mmmmm.

Just goes to show you don't need more than
two ingredients to make a fine pot of
creamed spinach. Some people just feel
compelled to make things complicated,
when they can be quick and easy.