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