Preheat oven to 375℉.
Place chicken breasts in a large saucepan with chicken stock.
Bring to a boil, then reduce heat to a simmer for 10-12 minutes, or until meat thermometer inserted into the thickest part of chicken reads 165°F.
Remove chicken from liquid and cool for 15 minutes.
While chicken is cooling, heat non-stick sauté pan on low heat. Wilt baby spinach for 3 minutes, using a wooden spoon to keep the spinach moving (no oil is necessary). Set aside and let cool.
Shred chicken into a large mixing bowl and add remaining ingredients. Once spinach is cooled, squeeze out any water and chop roughly before adding to chicken mixture. Combine all ingredients - we recommend using your hands!
Spread dip evenly into casserole dish and bake for 20 minutes. Serve with your favorite vegetables, crackers and breads.