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Jalapeño Chicken Casserole

Yield Makes 8 to 10 servings
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

How to Make It

  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.