Jalapeno Chicken Casserole

• 1 onion, chopped
• 1 bunch fresh green onion, chopped
• 2 tablespoons margarine
• 1 (10 ounce) package frozen spinach, thawed and drained
• 6 jalapenos, seeded, and chopped
• 1 (8 ounce) sour cream
• 2 (10 ounce) cans cream of chicken soup, undiluted
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 (12 ounce) package nacho cheese flavored tortilla chips, slightly crushed
• 4 -5 cups cooked chicken breasts
• 1 (8 ounce) package shredded Mexican blend cheese

1. Cook chicken breasts until done.
2. In a large skillet saute onions in margarine.
3. Drain spinach by using several paper towels to squeeze all water out of spinach.
4. Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
5. In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
6. Repeat layers again , but without the cheese.
7. Bake covered at 350 degrees for 40 minutes.
8. Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.

onion, green onion, margarine, frozen spinach, jalapenos, sour cream, cream of chicken soup, salt, ground cumin, nacho cheese, chicken breasts, blend cheese

Taken from www.food.com/recipe/jalapeno-chicken-casserole-344349 (may not work)