Jalapeno Chicken Casserole

1 (10-oz) package frozen chopped spinach, thawed and drained.

2 Tbsp each olive oil and butter

1 large onion chopped

2 green onions chopped

2 jalapeno peppers, seeded and chopped

1 (10-3/4-oz) can of cream of chicken soup, undiluted

8-oz sour cream (looked like it could use more)

1 tsp ground cumin

1 (12-oz) package Nacho Cheese Doritos

6 cups shredded cooked chicken (5 boneless chicken breasts)

1 (8-oz) package shredded Mexican four-cheese blend

Garnish: green onions

Melt butter in oil; sauté chopped onion, green onion and jalapeno until tender.

Remove skillet from heat; stir in spinach, soup, sour cream, cumin and chicken.

Layer half each of tortilla chips, chicken-spinach mixture and cheese in a lightly greased 13x9 baking dish. Repeat layer, leaving off the cheese.

Bake covered at 350 for 10 min (or long enough to heat through); sprinkle evenly with remaining cheese and bake uncovered 10 min more until cheese is melted.

Serves 8 to 10

March 2002 So. Living.   Tried 14July02