Ingredients for Jalapeno Chicken Casserole
- Onion
- Green Onion
- 2 tablespoons margarine
- Frozen Spinach
- 1 cup chopped jalapenos (or 1 (7 ounce) can chopped green chilies)
- 1 cup sour cream
- Cream Of Chicken Soup
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Nacho Cheese Flavored Tortilla Chips
- Cooked Chicken Breasts
- Mexican Blend Cheese
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How to Make Jalapeno Chicken Casserole
- Preheat oven to 350°F (175°C).
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred or chop chicken.
- Saute 1 medium onion, chopped, in 2 tablespoons margarine until softened.
- Drain 10 oz fresh spinach thoroughly using paper towels.
- Add drained spinach, 1 cup chopped jalapenos (or 1 (7 ounce) can chopped green chilies), 1 cup sour cream, 1 (10.75 ounce) can condensed chicken soup, 1 teaspoon salt, and 1/2 teaspoon ground cumin to the sauteed onions. Mix well.
- In a greased 9x13 inch baking dish, layer half of the tortilla chips (about 6 oz), half of the cooked chicken, half of the spinach mixture, and 1/2 cup shredded cheddar cheese.
- Repeat layers with remaining tortilla chips, chicken, and spinach mixture. Do not add cheese to the second layer.
- Bake covered for 40 minutes.
- Uncover and sprinkle remaining 1/2 cup cheese over the top.
- Bake for an additional 4-5 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
47g
Fat
138g
Carbs
25g
