Retro Recipes Jalapeno Chicken Casserole

Secret Ingredient -Doritos I had a text earlier this week asking for a retro recipe.  It was a welcomed blast from the past!  I had to laugh as it had been years since I had made this dish, but...

Secret Ingredient -Doritos
Secret Ingredient -Doritos

I had a text earlier this week asking for a retro recipe.  It was a welcomed blast from the past!  I had to laugh as it had been years since I had made this dish, but I always remember it as a crowd pleaser.  The base is Doritos, what kid will not love that crunch and snack food!   And then kick of the jalapeno is one that adults enjoy too.  I always liked that the recipe snuck-in some spinach too.  This original recipe was from Southern Living probably a few years ago.  I googled this and found the source as March of 2002.  This has been served many a time at my table with a big salad and some added Doritos.  This was a standard at Camp Auntie Diane’s each summer.

Roasted Whole Chicken
Roasted Whole Chicken

Jalapeno Peppers
Jalapeno Peppers

Here are some of my notes and comments. I would often start with a Rotisserie chicken from the grocery store as a time-saver. Over the years I wanted a bit more seasoning, so I started adding a foil package of taco seasoning to the chicken. Those packages are about 1.5ounces and I would opt for the low-sodium option with the canned soup and cheese. I would always buy a block of cheese and shred myself. This is always the best answer over pre-shredded cheeses. I also often used a pound bag of frozen spinach over the 10 ounces suggested. Seed your jalapeno peppers with a grapefruit spoon, such a handy retro tool for this work. Finally, I will note that this recipe does not re-heat well, although this has never really ever been a problem at this house as when this dish was offered, friends appeared.

Jalapeno Chicken Casserole
Jalapeno Chicken Casserole

Jalapeno Chicken Casserole

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 2 tablespoons butter or margarine
  • 1 large onion, chopped
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  • 2 green onions, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 1 (8-ounce) container sour cream
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  • 1 teaspoon ground cumin
  • 1 (12-ounce) package nacho cheese-flavored tortilla chips – ONLY use Dorito’s!
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  • 6 cups chopped cooked chicken
  • 1 (8-ounce) package shredded Mexican four-cheese blend
  • Garnish: green onions

Preparation:

  1. Drain spinach well, pressing between paper towels.
  2. Melt butter in a large skillet over medium heat.
  3. Add chopped onion, green onions, and jalapeño; sauté until tender.
  4. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.
  5. Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a lightly greased 13- x 9-inch baking dish.
  6. Repeat layers, ending with spinach mixture.
  7. Bake at 350° for 10 - 15 minutes, you want the dish to be heated throughout.
  8. Sprinkle evenly with remaining cheese and bake 10 more minutes or until cheese is melted. Garnish, if desired with the green onions.

Note from Southern Living: For testing purposes only, we used Nacho Cheese Doritos

It was fun to pull out the old recipe binders and find this gem.