Jalapeno Chicken Casserole

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Jalapeno Chicken Casserole

Jalapeno Chicken Casserole
SERVES
8
PREP
20 Min
COOK TIME
20 Min

The powerful flavor kick coming from the chopped jalapeno peppers make our Jalapeno Chicken Casserole really pop. The ease of using pre-cooked rotisserie chicken means one less step to getting this one on the table in a flash.

What You'll Need

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 scallions, chopped
  • 2 jalapeno 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 (see Note)
  • 1 (8-ounce) package shredded Mexican four-cheese blend

What to Do

  1. Preheat oven to 350 degrees F. Drain spinach well, pressing between paper towels.
     
  2. Melt butter in a large skillet over medium heat. Add chopped onion, scallions, and jalapeno peppers; saute 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 9- x 13- inch baking dish.  Repeat layers, ending with spinach mixture.
     
  4. Bake 45 minutes; sprinkle evenly with remaining cheese, and bake an additional 5 minutes or until cheese melts.
     

Notes

 

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I have not been able to print, so I can bake. It looks good but I cannot say it is good until I can make it.

This was really nice, different and filling. I am also going with the theory that it must be healthy since it has spinach. The dish had a nice, zesty flavor, balanced by the creaminess of the spinach filling. I think I will take it to my next pot luck!

I think I would use rice in place of the chips.

The chips give it crunch - although I use the plain ones not the nacho ones and put in a can of Rotel with it.

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