I have a another version of this dish posted that I made up in 2014 that uses sour cream and salsa in it. This one is very similar but I don't use any sour cream or cheese in it and I forego any of the salsa. I also just cook the whole thing in a pan on the stove top so there is no baking involved. It just so easy and yet so good that we have it about every 3 weeks or so in some form or another based on what ingredients I have on hand.
A GREAT version of this (the one in these photos) was this time I used some of my homemade Chicken, Feta & Spinach Sausage in it. Oh my goodness! A 'keeper' for sure. One of our favorite ways to use chicken sausage now. I also did not have fresh red peppers on hand so I used my freeze dried red peppers, which of course work out perfect and I'm always so thankful I have a few of these items on hand in the pantry. I will link to some of them at the bottom of the post if you are interested.
Chicken and Spinach
3 cups cooked, diced chicken
10 oz. pk. frozen spinach, thawed
1/2 yellow and 1/2 red bell pepper, chopped
1 medium sweet onion, chopped
1 T butter
1/2 c jalapeno slices (canned) or 2 small jalapeno's fresh (increase, decrease, leave out; to your own taste)
14 oz. can diced tomatoes
1/2 - 1 T dried red pepper flakes (optional on how spicy you want it)
1/2 t ground cumin
1/2 t chili powder
If you need to cook your chicken, do it first or just use leftover chicken from another meal or frozen chicken of choice. Saute' the onion and peppers in butter until tender either remove the chicken or do it while it's in the pan. Up to you. Add the rest of the ingredients and cook through and all is tender.
Use leftover chicken, store bought chicken or cook some chicken breasts up just for this dish. This time around (I make this often) I used my homemade chicken spinach sausages. It was incredible.
Sometimes I make this up and bake it in a casserole (when I do the sour cream version) but I often leave out the dairy products and cook this right on the stove top as I did below.
