Monday, September 24, 2012

Menu Plan Monday: Chicken Spinach Dip Casserole Recipe

It's a new week, and time for a new round of menus! Linking up to Org Junkie's Menu Plan Monday blog hop.

 Last week was crazy. My husband's grandpa's death meant being out of state, which really changed the tastes of the the week. Then over the weekend I developed a pain in my abdomen. The nurse said to come in this morning. I had blood drawn to make sure it's not my appendix, and was told to rest, rest, rest, apply ice, and take it easy this week, so we'll see.

Monday: Pot Pie

Tuesday: Arroz Tapado

Wednesday: Chicken Piccata 

Thursday: Chicken Tikka Masala

Friday: Malay satay

Now, here is a favorite new recipe. It's rich. We like it enough to make again, just not all the time. It takes like spinach dip, so my family calls it Spinach Dip Casserole. I got the recipe from the board Cooking For Your Family.


1 whole cooked chicken (or 2 large b/s breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. cooking oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/2 tsp. salt
12-16 oz sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)
Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly. Layer chips, chicken mixture and cheese (2 times) in a 9x13 casserole dish and cook for 30 minutes at 350 degrees. This can also be cooked in the microwave on HIGH for approximately 15 minutes.

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