Mexican Spinach & Chicken Casserole

This one is great for company or pot luck. Easy, comfort food.

1 10 oz. pkg. frozen spinach, thawed

2 canned jalapeño peppers, chopped 

1 can lower fat cream of chicken soup

1 cup plain yogurt

3 Tablespoons melted butter

1 teaspoon ground cumin

1 (12 oz) pkg. nacho cheese tortilla chips (plain, gluten-free works as well)

6 cups cooked chicken (a whole roasted deli chicken has great juicy meat)

8 oz. grated cheese

Drain spinach well. Stir spinach, soup, yogurt, butter, jalapeños, and cumin together. Layer half each of chips, chicken, cheese and spinach in lightly greased 13×9 baking dish. Repeat layers, ending with spinach layer and reserving a bit of cheese. Bake in 350 degree oven for 20 minutes. Sprinkle with remaining cheese and bake additional 10 minutes. 


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