Spicy Chicken and Spinach Casserole

We just returned from a vacation at the beach, before-which I had emptied out the refrigerator of many of the foods that would go bad while we were away.  I didn't go to the grocery store this morning so today (and maybe the next few days) I'm just going to get creative to use up what we have in the house.

The dish tonight is loosely based on a recipe I've posted here on An American Housewife before - it's a spicy chicken dish.  But because I was improvising and substituting, I ended up with a dish that is similar, yet different.  And oh, so good.  It's something I'll gladly make again.

I obviously didn't measure anything so I'll guesstimate but obviously use more or less depending on what you like and what you have on hand.






Spicy Chicken and Spinach Casserole

3 cups cooked, diced chicken
10 oz. spinach (frozen, thawed or use fresh and cook just enough to wilt it)
Peppers - green and yellow
Onions - about half a medium yellow onion or about 5-6 green onions, diced/chopped
Butter to saute' the peppers and onions
8 oz. cream cheese
14 oz. diced tomatoes or 1 1/2 cups prepared salsa
1/3 cup jalapeno slices or mild yellow peppers depending on your spice level of choice
1 t cumin
1 t chili powder
1 cup grated cheddar cheese

In a sprayed/greased casserole dish layer the spinach.
Top with the chicken.
Saute' the peppers and onion in butter in a pan until tender and add the cream cheese. When melted, layer over the chicken.
Top with the salsa or the diced tomatoes, add the jalapenos or yellow peppers and spices.
Top with the cheese.
Bake in a preheated 350 oven for about 30 minutes or until heated through and the cheese is all melted.  Can serve with sour cream if you wish or you can add the sour cream to the dish with the cream cheese.  

The first layer was spinach

Followed by chicken

The cream cheese and pepper/onion layer

Tomatoes and peppers/jalapenos or salsa


Heated through and ready to eat!

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