Jalapeño Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Jalapeño Chicken Casserole will knock your socks off! One online reviewer says, Absolutely LOVE this recipe. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
2 tablespoons butter or margarine |
1 large onion, chopped |
2 green onions, chopped |
2 jalapeño peppers, seeded and chopped |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
1 (8-ounce) container sour cream |
1 teaspoon ground cumin |
1 (12-ounce) package nacho cheese-flavored tortilla chips |
6 cups chopped cooked chicken |
1 (8-ounce) package shredded mexican four-cheese blend |
garnish: green onions |
Directions:
1. Drain spinach well, pressing between paper towels.
2. Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeño; sauté until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.
3. Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach mixture.
4. Bake at 350° for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.
5. Note: For testing purposes only, we used Nacho Cheese Doritos.
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