Makes 8 generous servings. Recipe is from Karen Kiesel.
6 cups cooked chicken, cut up to bite-size
4 tbls. butter
1 cup chopped onion
2 (10-oz.) cartons frozen chopped spinach, cooked according to package directions and well drained
2 jalapeño peppers, seeded and chopped
1 pint sour cream
2 (10-oz.) cans cream of chicken soup (undiluted)
4 to 5 green onions, chopped
Salt, black pepper and cayenne to taste
1 (9- or 10-oz.) bag tortilla chips of your choice, plain or nacho-flavored (Kiesel used Tostitos Multigrain Scoops), coarsely crushed
8 ozs. grated Monterey Jack cheese OR Mexican cheese blend
1. Boil chicken in well seasoned water until cooked through; cool, skin and debone. Cut into bite-size pieces. Drizzle with a little of the broth the chicken was cooked in, or use already cooked rotisserie chicken, deboned and cut into bite-size pieces. Set aside.
2. Melt butter in medium skillet and sauté onion until tender. Remove from heat.
3. Cook spinach according to package directions, drain well.
4. Add jalapeños to onion mixture. Stir in sour cream, cream of chicken soup and green onions. Season to taste.
5. Preheat oven to 350 F. Lightly spray 9-inch-by-13-inch baking dish with nonstick coating. Using palm of hand, coarsely crush enough chips to cover bottom of dish. It can be as thick as you like it.
6. Spread cooked chicken evenly over chips in bottom of casserole. Cover with jalapeño-spinach-sour cream mixture. Sprinkle cheese over the top.
7. Bake in preheated oven for 1 hour.