SPICY CHICKEN & SPINACH CASSEROLE
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.
Makes 6-8 servings
Do not freeze
Per 1/6 recipe: 484 Calories; 36g Fat; 35g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 recipe: 363 Calories; 27g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is delicious! It's a chicken version of Mexican Spinach & Hamburger Casserole and I think I may like it even better. I used white meat chicken, but I think it would be even better with dark meat or a combination of white and dark. This is amazingly easy and relatively inexpensive to make for something so tasty.
DELUXE SPICY CHICKEN & SPINACH CASSEROLE
Prepare as directed above, but use 16 ounces frozen spinach and add a 4 ounce can of mushrooms. Bake in a 7x12" baking dish.
Makes 8 servings
Per Serving: 372 Calories; 27g Fat; 27g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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