Fiesta Chicken Casserole

• 1 c. dairy sour cream
• 1/3 c. milk
• 1/4 c. chopped onion
• 1/2 tsp. garlic salt or 1/4 tsp. garlic powder
• 1/4 tsp. cumin
• dash of hot pepper sauce
• 2 to 3 c. cubed cooked chicken
• 10 3/4 oz. cream of chicken soup
• 9 oz. pkg. frozen chopped spinach, thawed and well drained
• 4 oz. can chopped green chilies, drained
• 2 oz. jar chopped pimentos, drained
• 4 oz. (1 c.) shredded Monterey Jack
• 2 oz. (1/2 c.) shredded sharp Cheddar

1. Heat oven to 375u0b0.
2. Lightly grease 2-quart deep casserole.
3. In large bowl, combine sour cream, milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento; blend well. Combine chicken with cheese; toss lightly.
4. Spoon half of spinach mixture into prepared casserole, sprinkle with half of chicken mixture, repeat layers.
5. Make topping.

sour cream, milk, onion, garlic salt, cumin, pepper sauce, chicken, cream of chicken soup, spinach, green chilies, pimentos, shredded monterey jack, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956384 (may not work)