Someone gave me this recipe 13 years ago when I first got married. It’s a very versatile recipe, you can change it up with different chips, make it spicier or less spicy. It has unlimited yummy potential. We’ve also used the filling as a dip.
Blue Ribbon Recipe
This layered jalapeno chicken casserole is unique and easy to make. A great alternative when you want to have Mexican food, but don’t feel like tacos. It’s layered with chicken, cheese, spinach, Fritos, and jalapenos. Super cheesy, this will be a dish your family will ask for again and again.
- 3 lbboneless, skinless chicken breasts
- 3 Tbspbutter
- 1yellow onion, chopped (see my tip for tearless onion chopping)
- 1 can(s)diced jalapenos (4 oz)
- 1 tspcumin
- 1 tsponion powder
- 2 clovegarlic
- 2 can(s)cream of chicken (10.5 oz)
- 2 can(s)cut spinach (14 oz each)
- 1 pkgcream cheese (8 oz)
- 1 bag(s)Fritos corn chips, tortilla chips
- 3 ccheddar jack, colby jack, or monterey jack cheese
How to Make Jalapeno Chicken Casserole
- Boil chicken for about 30 minutes. Once done, chop or shred. You can also use leftover roasted chicken.
- Drain spinach of water. If you don’t want your casserole to be really spicy, drain the jalapenos as well.
- In a large pan, melt butter. Sauté onions and jalapeños until tender, about 5-7 minutes.
- Add your seasonings and cream soup. Stir well.
- Add chicken and spinach; mix well.
- Add in cream cheese; mix well.
- Put a thin layer of the mixture in the bottom of a 13×9 casserole dish.
- Next, layer it with crushed chips of your choice.
- Then top with cheese. Repeat this until the dish is filled, ending with chips and topped with cheese.
- Bake in preheated oven for 15-20 minutes or until casserole is heated thoroughly. Enjoy!