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Hearty Tex-Mex Squash-Chicken Casserole

Source of Recipe

Southern Living Magazine


Recipe Introduction

One-dish Hearty Tex-Mex Squash-Chicken Casserole brings a warm welcome to your table.

List of Ingredients

1 - 10 ounce package frozen chopped spinach, thawed
3 medium yellow squash, thinly sliced
1 Large red bell pepper, cut into 1/2 inch pieces
1 onion, thinly sliced
2 tablespoons peanut oil
3 cups shredded cooked chicken or turkey
12 - 6 in corn tortilla, cut into 1" pieces
1 can cream of celery soup, undiluted
8 ounces sour cream
8 ounces picante sauce
4 1/2 ounces can chopped green chile, undrained
1 - 1.4ounce envelope fajita seasoning mix
8 ounces shredded sharp cheddar cheese, divided



Recipe

1. Drain chipped spinach well, pressing between paper towels to remove excess moisture

2. Saut� squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13 X 9 inch baking dish.

3. Bake at 350� for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.