Jalapeno Chicken Casserole
Lauren Huff
Mom has never made this for me but it sounds wonderful! I will have to try it!
ingredients
- 1 (10 oz.) package frozen chopped spinach, thawed
- 2 Tbsp. butter
- 1 large onion, chopped
- 2 green onions, chopped
- 2 jalapeno peppers seeded and chopped
- 1 (10 3/4 oz.) can cream of chicken soup undiluted
- 1 (8 0z.) container sour cream
- 1 tsp. ground cumin
- 1 (12 oz.) package nacho cheese-flavored tortilla chips
- 6 cups chopped cooked chicken
- 1 (8 0z.) package shredded Mexican four-cheese blend
- Garnish: green onions
directions
- 1
Drain spinach well, press between paper towels.
- 2
Melt butter in a large skillet over medium heat. Add chopped onion, green onion and jalapeno. Sauté until tender. Remove skillet from heat; stir in spinach, soup, sour cream and cumin.
- 3
Layer half each of tortilla chips, chicken, spinach mixture and cheese in a lightly greased 13” x 9” baking dish. Repeat layers, ending with spinach mixture.
- 4
Bake at 350 degrees for 15 minutes, sprinkle with remaining cheese, bake 10 minutes more until cheese is melted. Garnish if desired.
Source: Lauren Huff
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