JALAPENO CHICKEN CASSEROLE

1 (2 1/2 lb.) fryer, stewed until tender and diced
1 can jalapeno, diced
1 medium onion, diced
1 clove garlic, minced
2 Tbsp. salad oil
1/4 tsp. cumin
1 pt. sour cream
1 (10 1/2 oz.) can condensed cream of chicken soup
1 (10 oz.) frozen chopped spinach
1/2 tsp. salt
1 (8 oz.) pkg. Doritos
2 c. Monterey Jack cheese, shredded

In 10-inch skillet in hot oil, cook jalapeno, onion and
garlic until tender. Stir in cumin, salt, soup and spinach.
Reduce heat to low, cover and simmer until spinach is cooked.

Stir in chicken and sour cream. Heat through. In 2 quart
casserole, arrange on third of chips, top with one third of
cheese and chicken mixture. Repeat layers, ending with cheese.

Bake in preheated 350 degrees oven for 30 minutes. Makes 8 servings.

ALAPENO CHICKEN CASSEROLE

1 large fryer, cooked, boned and chopped
1 small onion, chopped
1/4 c. oleo
1 can green chilies, chopped
3/4 c. chicken broth
1 small can milk
1 can cream of chicken soup
12 tortillas
1 c. grated cheese

Cook onion in oleo; add green chilies, broth, milk, soup
and chicken. Put in layers: tortillas, chicken mixture and
cheese until all ingredients are used. Bake at 350 degrees for 30
minutes.

JALAPENO CHICKEN CASSEROLE

1 fryer, boiled (removed from
bone and chopped)

Mix with chicken:
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 large can milk
1 medium onion, chopped
1 jalapeno pepper, chopped
with seeds removed
1 pkg. Doritos, crushed
1 c. grated Cheddar cheese

Put a layer of Doritos in the bottom of a casserole
dish, put layer of the chicken mix. Alternate until casserole is nearly full. Put the Cheddar cheese on top. Cover with foil and bake at 350 degrees for forty minutes.