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"The belly rules the mind."--Spanish Proverb

Jalapeno Chicken Casserole Recipe

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This recipe for Jalapeno Chicken Casserole is from Sisters of The Traveling Bracelets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (10¾ oz) can cream of chick soup, undiluted
1 (8 oz) container sour cream
1 tsp. ground cumin
1 (12 oz) package nacho cheese flavored tortilla chips
6 cups chopped cooked chicken
1 (8 oz) package shredded Mexican four-cheese blend
Garnish: green onions
Directions:
Directions:
Drain spinach well, pressing between paper towels.
Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeno, sauté until tender. Remove skillet from heat, stir in spinach, soup, sour cream and ground cumin.
Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13x9-inch baking dish. Repeat layers, ending with spinach mixture.
Bake at 350º for 10 minutes; sprinkle evenly with remaining cheese and bake 10 more minutes or until cheese is melted. Garnish if desired.
Personal Notes:
Personal Notes:
"I added an extra can of soup, onion powder, garlic powder, ground mustard, pepper and a medium size can of green chilies instead of the jalapenos. You can add them after it's cooked. We also put sour cream and salsa on top when we served it".

 

 

 

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