3 cups cooked, diced chicken 
10 ounce package frozen chopped spinach, thawed and drained well 
1 small onion, chopped 
1 tablespoon butter 
1/4 cup canned pickled jalapeños, roughly chopped, 1 ounce can 
8 ounces cream cheese, softened 
1/3 cup sour cream 
10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies) 
1/4 teaspoon cumin 
1/2 teaspoon chili powder 
8 ounces cheddar cheese, shredded

Mix the chicken and spinach in a greased 2 1/2 quart casserole. Meanwhile, sauté the onion in butter until tender; add to the chicken. Stir in all of the remaining ingredients and mix well. Season with salt and pepper, to taste. Bake, uncovered, at 350º 40-50 minutes, until hot and bubbly.

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