guardianactual
MuscleChemistry Registered Member
3 cups cooked, diced chicken 10 ounce package frozen chopped spinach, thawed and drained well 1 small onion, chopped 1 tablespoon butter 1/4 cup canned pickled jalapeños, roughly chopped, 1 ounce can 8 ounces cream cheese, softened 1/3 cup sour cream 10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies) 1/4 teaspoon cumin 1/2 teaspoon chili powder 8 ounces cheddar cheese, shredded Mix the chicken and spinach in a greased 2 1/2 quart casserole. Meanwhile, sauté the onion in butter until tender; add to the chicken. Stir in all of the remaining ingredients and mix well. Season with salt and pepper, to taste. Bake, uncovered, at 350º 40-50 minutes, until hot and bubbly. Makes 6-8 servings Do not freeze Per 1/6 recipe: 484 Calories; 36g Fat; 35g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Per 1/8 recipe: 363 Calories; 27g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
