Jalapeno Chicken Casserole
1 (10-oz) package frozen chopped spinach, thawed and drained.
2 Tbsp each olive oil and butter
1 large onion chopped
2 green onions chopped
2 jalapeno peppers, seeded and chopped
1 (10-3/4-oz) can of cream of chicken soup, undiluted
8-oz sour cream (looked like it could use more)
1 tsp ground cumin
1 (12-oz) package Nacho Cheese Doritos
6 cups shredded cooked chicken (5 boneless chicken breasts)
1 (8-oz) package shredded Mexican four-cheese blend
Garnish: green onions
Melt butter in oil; sauté chopped onion, green onion and jalapeno until tender.
Remove skillet from heat; stir in spinach, soup, sour cream, cumin and chicken.
Layer half each of tortilla chips, chicken-spinach mixture and cheese in a lightly greased 13x9 baking dish. Repeat layer, leaving off the cheese.
Bake covered at 350 for 10 min (or long enough to heat through); sprinkle evenly with remaining cheese and bake uncovered 10 min more until cheese is melted.
Serves 8 to 10
March 2002 So. Living. Tried 14July02