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Ingredients

• 1 pound  skinless, boneless chicken breasts
• 1 14-ounce can  chicken broth
• 1/2 teaspoon  black pepper
• 8 cups  torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
• 1/4 cup  thinly sliced green onion
• 2 8-ounce carton  light dairy sour cream
• 1/2 cup  plain low fat yogurt
• 1/4 cup  all-purpose flour
• 1/2 teaspoon  salt
• 1/2 teaspoon  ground cumin
• 1 cup  milk
• 2 4-ounce cans  diced green chili peppers, drained
• 12 7-to 8- inch  flour tortillas
• 1 cup  shredded cheddar or Monterey Jack cheese (4 ounces)
•   Chopped tomato or salsa (optional)
•   Thinly sliced green onion (optional)

Description

This Chicken Casserole Recipe Makes Enough To Fill Two Six-serving Casserole Dishes. Serve It To A Crowd, Or Serve One Now And The Other Later.

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