Tonight, We both agree that this dish has been our favorite so far! It is really, REALLY, good. You have to give it a try. I, myself, have a huge aversion to spicy foods but this one is awesome! You hardly taste the jalapeños and flavor is great! I unfortunately suffered another cut from the stupid knife. I'm going to let Spencer take care of those things for awhile. Stupid onion.... Anyhoo, here is the recipe! Please give it a try!
This also comes from Linda's Low carb Menus and Recipes. (Seriously, she is awesome!)
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
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
Do not freeze
Per 1/6 recipe: 484 Calories; 36g Fat; 35g Protein; 7g Carbohydrate; 2g Dietary Fiber
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