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Creamy Chicken Casserole Mexican Style

Submitted by Debbie Luhrs

This is delicious and can be used with a Rotisseri Chicken and prepared in 15 minutes. :)


  • 2.5 cups cooked chicken breast, shredded into bite-sized pieces
  • 4 cups torn fresh spinach leaves
  • 2 green onions, thinly chopped
  • 1 (8 oz) carton of nonfat sour cream
  • 1/4 cup plain, nonfat yogurt
  • 2 tablespoons whole grain flour
  • 2 Lite Cow � Swiss Cheese Triangles
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 cup 1% milk
  • 1 jalape�o pepper, seeded and minced fresh, not pickled
  • 4 cups Whole Wheat Penne pasta
  • 1 1/2 low fat shredded cheddar cheese


  1. In a medium sized Bowl, cook fresh spinach with a small amount of water in the microwave for 2 minutes, covered on high.
  2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
  3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalape�o pepper and mix well.
  4. Pour half the sauce into the chicken and spinach mixture and mix well and Swiss cheese. Fold mixture into the cooked Pasta. 5. Place in an (un-greased) rectangular baking dish.
  5. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350� F oven for about 20 minutes or until heated through.
  6. Sprinkle with cheddar cheese and let stand for 5 minutes.
  7. Top with salsa and chopped green onions as desired and serve.