1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
6 cups whole milk
3 cups shredded Swiss cheese
3 cups shredded brick or Monterey Jack cheese
In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately.