Jalapeno Chicken Casserole >From Southern Living Magazine 1 (10-ounce) package frozen chopped spinach, thawed 2 tablespoons butter or margarine 1 large onion, chopped 2 green onions, 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 1 (8-ounce) package shredded Mexican four-cheese blend Garnish: green onions Drain spinach well, pressing between paper towels. Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalape�o; saut� until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin. Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach mixture. Bake at 350 for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired. Note: For testing purposes only, we used Nacho Cheese Doritos. Yield: Makes 8 to 10 servings Southern Living, MARCH 2002
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