Jalapeno chicken casserole – fall dinner menu

This is the first year we’ve participated in the Harmony Valley Farms organic produce program.  Overall, it’s been a good experience, and my family is learning to love (or at least tolerate) more veggies in their diet.  Each week, I try to plan menus around the box, which includes a bounty of whatever is in-season in Wisconsin.

Below is the menu/recipes I used last night.  It was all yummy, so thought I would share with all of you!

Creamy Jalapeno Chicken Casserole
Bok Choy cole slaw
Baked delicato squash
Caramel Apple Dessert Squares

Creamy Jalapeno Chicken Casserole

1 c. chopped onions (I substituted leeks)
2 T. butter
8 ounces fresh spinach (or 1 10-ounce pkg frozen chopped, cooked and drained)
3-6 jalapeno peppers (I used the max, it was a bit hot for me, but everyone else loved it)
8 ounces sour cream
1 can cream of chicken soup
4 green onions chopped (I did not add these)
1-2 cups crushed tortilla chips (didn’t have any, substituted Cheddar Sun Chips)
4-6 cups chopped cooked chicken (or turkey)
2 cups grated Monterey Jack cheese

Saute onions in butter.  Blend in spinach and jalapenos until spinach is cooked.  Add sour cream, soup and green onions.  In 9 x 13 pan, layer crushed chips, chicken, spinach mixture and cheese.  Repeat layers, ending with cheese.  Bake at 350 degrees for 30-45 minutes.

Bok Choy Cole Slaw

3-4 stalks bok choy (chopped or grated)
1/2 cup grated carrots
1 leek, chopped fine
1/4 c. rice vinegar
2 t. sesame oil

Mix bok choy, carrots and leek in bowl.  Add vinegar and oil, stir well.

Baked Delicato Squash

1 delicato squash

Slice squash lengthwise.  Fill glass baking dish with 1/2 inch water.  Place squash halves cut side down in dish.  Bake at 350 degrees for 45-60 minutes.

*Note:  Serve with butter and brown sugar if preferred.  Personally, I thought the taste was perfect without anything added!

Caramel Apple Dessert Squares

1 1/2 c. Bisquick mix
2/3 c. sugar
1/2 c. milk
2 medium cooking apples, peeled and sliced (2 cups)
1 T. lemon juice
3/4 c. packed brown sugar
1/2 t. ground cinnamon
1 c. boiling water

Mix Bisquick and sugar in medium bowl.  Stir in milk until blended.  Pour into ungreased square pan, 9x9x2.  Top with apples; sprinkle with lemon juice.  Mix brown sugar and cinnamon; sprinkle over apples.  Pour boiling water over apples.  Bake 50-60 minutes at 350 degrees.  Serve warm with whipped cream or ice cream.

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