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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. Sauté 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.