Jalapeños Chicken casserole

Tiphane Fleming


Someone gave me this recipe 13 years ago when I first got married. It's a very versatile recipe, you can change it up with different chips, make it spicier or less spicy. It has unlimited yummy potential. We've also use the filling as dip.

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★★★★★ 2 votes
45 Min
20 Min


3 lb
boneless, skinless chicken breasts
3 Tbsp
yellow onion, chopped (see my tip for tearless onion chopping)
1 can(s)
4 oz. diced jalapeños
1 tsp
1 tsp
onion powder
2 clove
2 can(s)
10.5 oz. cream of chicken
2 can(s)
14 oz. cut spinach
1 pkg
cream cheese
1 bag(s)
tortilla chips, doritos, fritos corn chips
3 c
cheddar jack, colby jack, or monterey jack cheese


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1Boil chicken for about 30 minutes. Once done, chop or shred. You can also use leftover roasted chicken.

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2Drain spinach of juices, if you don't want you casserole to be really spicy, drain the jalapeños as well

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3In large pan, melt butter and sauté onions and jalapeños until tender, about 5-7 minutes

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4Add your seasonings, and cream soup. Stir well

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5Add chicken and spinach, mix well.

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6Add in cream cheese and mix well.

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7Put a thin layer of the mixture in the bottom of a 13x9 casserole dish.

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8Next layer it with crushed chips of your choice, then cheese. Repeat this until dish is filled, ending with chips and topped with cheese.

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9Bake in preheated oven for 15-20 minutes or until casserole is heated thoroughly. Enjoy!!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids